Red Kale With Caramelized Onions And Pork

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   1. Preheat oven to 400 degrees. Combine rosemary, oregano, 1/2 tsp. salt, and 1/4 tsp pepper into a dry-rub and use to coat pork. Wrap in aluminum foil with the garlic and 3-4 sprigs of thyme. Place on middle rack of oven and bake for 40-45 minutes, with pan on bottom rack to catch drippings. Remove from foil and rest meat for 5 minutes, then cut into 1/2 inch pieces.

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   2. Meanwhile, soak onions in hot water for 5 minutes to soften skin. Peel skin, leaving root segment to maintain shape. Combine onions, sugar, butter, 1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp chopped thyme, and 1/2 cup of water in a 12-in. skillet over medium heat. Cover and simmer for 10-15 minutes, or until most of liquid is evaporated. Uncover, and cook for 10-15 additional minutes, stirring frequently. Once onions have begun to brown, add pork and continue cooking until both onions and pork are caramelized.

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   3. Add kale to pork and onion mixture. Turn frequently until bright green and just beginning to wilt. Add red wine vinegar and cover 1-2 minutes. Stir to mix well before serving.

* Per serving · 4 servings · Values may vary.