Lunch: Tom Valenti's Sautéed Kale with Garlic and Red Onions

Country Living shares this Thanksgiving recipe, inspired by the cooking style of New York City chef Tom Valenti. To save time, wash, dry, and trim the kale the day before. Store in crisper. Cook only the kale and omit the onions and garlic. Finish the dis

This recipe includes superfoods such as:

Kale

Health benefits of Tom Valenti's Sautéed Kale with Garlic and Red Onions

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries.

Ingredients

5 tbsp. olive oil
2 medium red onions
4 clove garlic
3 lb. kale
salt
Freshly ground pepper
3 tbsp. balsamic vinegar

Instructions

In a large skillet over medium-high heat, heat 2 tablespoons olive oil. Add onions and cook until soft, about 8 minutes. Transfer to a bowl. Reduce heat to medium-low, add garlic, and cook for 2 to 3 minutes. Transfer to bowl with onions. Wipe any blackened bits from skillet and add remaining oil.
Increase heat to medium-high and add kale; cook, stirring occasionally, until kale wilts, about 5 minutes. Add reserved onion and garlic. Season with 1/2 teaspoon each salt and pepper. Reduce heat to medium-low and continue cooking until kale is tender, about 5 minutes. Sprinkle with vinegar and toss.

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