Kale with Caramelized Onions and Balsamic Vinegar

1 1/2 Pounds kale

Salt

2 Tablespoons olive oil

2 Medium onions, halved and sliced thin

1/2 Teaspoon sugar

2 Teaspoons balsamic vinegar

Freshly ground black pepper

1. Bring 4 quarts of water to a boil in a large pot.

2. Wash the kale and strip off the leafy green portion from both sides of the tough central vein. Discard the veins and rip the leafy portions in small pieces. Add the kale and 1 teaspoon of salt to the water. Cover and cook, stirring occasionally, until the kale is tender, about 8 minutes. Drain well.

3. Heat the oil in a large skillet set over medium heat. Add the onions and cook, stirring occasionally, until golden brown, 12 to 15 minutes. Sprinkle with the sugar and continue cooking until the onions are a right brown color, about 10 minutes.

4. Add the kale and cook, tossing well, until heated through and evenly flavored with the onions, 1 to 2 minutes. Add the balsamic vinegar and a generous amount of pepper. Adjust the seasonings and serve immediately.

This dish was a great compliment to my meal. Be sure to drain the kale well after cooking. Blotting the kale with a paper towel made the dish much better for me the second time I made it.