Kale with Roasted Onion Rings

1. 1

   Preheat the oven to 425.

2. 2

   On a large rimmed baking sheet, toss the onion rings with 2 tablespoons of the olive oil and season with salt and pepper.

3. 3

   Roast for about 35 minutes, until the onion rings are richly browned on the bottom.

4. 4

   Meanwhile, in a large pot of boiling salted water, blanch the kale until just tender, 4 minutes, and drain.

5. 5

   When it's cool enough to handle, squeeze the excess water from the kale and coarsely chop the leaves.

6. 6

   In a large, deep skillet, heat the remaining 6 tablespoons of olive oil.

7. 7

   Add the shallots and garlic and cook over moderately low heat until softened, about 7 minutes.

8. 8

   Add the kale, toss well and cook over moderate heat until hot throughout and evenly coated with the shallots and garlic, about 2 minutes.

9. 9

   Season with salt and pepper.

10. 10

    Transfer the kale to a large bowl.

11. 11

    Garnish with the roasted onion rings, drizzle with olive oil and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.