The Crisper Whisperer: Braised Kale With Caramelized Onions, Walnuts, And Blue Cheese Recipe – a delicious recipe with Lacinato kale, olive oil, garlic, chicken, apple cider vinegar, yellow onions. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Wash kale and shake to remove excess water, leaving some water clinging to leaves. Strip leaves from stems and discard stems. Cut leaves crosswise into bite-sized pieces.
2
In large Dutch oven, heat 1/4 cup olive oil over medium-high heat until shimmering. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Add stock and vinegar and raise heat to high. Begin adding kale by the handful, pausing to let it wilt as necessary, until all the kale is in the pot. Cover and reduce heat to medium-low. Cook, stirring occasionally, until kale is very tender, about 25 minutes.
3
Meanwhile, in medium skillet, heat remaining 1/4 cup olive oil over medium heat until shimmering. Add onions along with pinch salt and cook, stirring occasionally, until lightly browned and reduced to half their original volume, about 20 minutes. Add chopped walnuts and cook 5 minutes more.
4
Stir onions, walnuts and blue cheese into kale. Season to taste with salt and pepper. Serve hot.
981
kcal
Calories
67
g
Fat
64
g
Carbs
40
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 bunches Lacinato kale (1 1/2 to 2 pounds total), 1/2 cup olive oil, divided, 6 garlic cloves, finely minced or grated on microplane, 1 cup low-sodium chicken stock or water, and more.
Yes, The Crisper Whisperer: Braised Kale With Caramelized Onions, Walnuts, And Blue Cheese Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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