Kale Stuffed Onions Recipes

Steps:

• Preheat oven to 375°. In a Dutch oven, bring a small amount of water to a boil. Peel onions; using a slotted spoon, place onions in boiling water. Cook for 4-6 minutes more until softened; remove and let stand until cool enough to handle. Cut a 1/4-in. slice off the top of each onion. Remove center, leaving a 1/2-in shell. Chop centers and tops of onions; set aside. In a skillet, cook bacon until crisp; remove to paper towel to drain. In the drippings, saute chopped onion until tender. Stir in bread crumbs and parsley. Add the butter and mushrooms; cook until mushrooms are tender. Add bacon, salt, pepper and nutmeg. Stuff onion shells; place in an ungreased shallow 1-qt. baking dish. Pour broth around onions. Bake, uncovered, until tender, 45 minutes, basting frequently during the first 15 minutes. If desired, sprinkle with parsley.

Steps:

• Combine vinegar, honey, 2 chopped cloves garlic, and 1 tablespoon olive oil in a bowl. Season with salt and pepper. Arrange mushrooms in a baking dish. Drizzle with vinaigrette, cover, and marinate, turning occasionally, at room temperature for at least 30 minutes (or overnight in the refrigerator).
• Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add onion, 2 thinly sliced cloves garlic, and a pinch red pepper flakes and cook, stirring, until softened, about 5 minutes. Add kale, season with salt, and cook, covered, until bright green and soft, about 4 minutes.
• Heat oven to 400 degrees. Roast mushrooms, flipping once, until tender, about 30 minutes. Serve topped with kale.

Steps:

• Cut 1/3 inch off the top of each onion, peel the onions, and scoop out the centers with a melon-ball cutter, forming 1/3-inch-thick shells, with the bottoms slightly thicker, and reserving 1/2 cup of the scooped-out onion. In a steamer set over boiling water steam the onion shells, covered, for 10 to 15 minutes, or until they are tender.
• Rinse and drain the kale and mince the reserved onion. In a large skillet cook the garlic in the oil over moderate heat, stirring, until it is pale golden, add the red pepper flakes and the minced onion, and cook the mixture, stirring, until the onion is softened. Add the kale, 1/2 cup of the water, and salt and pepper to taste and cook the mixture, covered, stirring occasionally and adding 1/2 cup of the remaining water every 5 minutes, for 15 minutes, or until the kale is just tender. (If there is excess liquid, boil the mixture, uncovered, until the liquid is evaporated.) Stir the cornstarch mixture, add it to the kale mixture with the pimiento, and simmer the mixture, stirring, for 1 minute, or until it is thickened. Remove the skillet from the heat, stir in the Parmesan and salt and pepper to taste, and fill the onion shells with the kale mixture. The stuffed onions may be made 1 day in advance, kept covered and chilled, and reheated.

Steps:

• Heat oil in large pan.
• Add chopped onions and garlic.
• Sauté until onions are clear and begin to caramelize. Stir often. Do not allow garlic to burn.
• Add torn kale.
• Toss with onions and garlic.
• Cook until kale is wilted.
• Sprinkle with a tiny bit of balsamic vinegar if desired.
• (Thanks reviewers for reminding me of removing the stems!).