Time: under 15 mins
This is really good with grilled pork chops. I pan fried the breakfast pork chops seen in the picture and sprinkled with Primal Palate seasoning Garlic and Herb. I use this recipe a lot with meal prepping. It is easy. I can toss it in the freezer and reheat it and tastes amazing! Bonus is that the Kale does not get mushy even after cooking, freezing and reheating. I salt and pepper as needed.
Use either apple cider vinegar or balsamic vinegar- not together. It will become too over bearing.
1 teaspoon extra virgin olive oil
1 red onion, finely chopped
3 cups Kale, course chopped or one ( 1 ) 12 ounce prepackaged bag of kale
2 tablespoons Apple Cider Vinegar or 1 tablespoon Balsamic vinegar
- In skillet, over medium heat add oil and finely chopped red onion. Sauté till soft.
- Add kale on top of onion, turn heat down to low-medium and cover for about 10 minutes-pending desired doneness, tossing a few times. You want the onions to caramelize developing a nice brown color to them. I let the moisture off the kale steam itself.
- Add apple cider or balsamic vinegar, toss well and scrape the bottom of the skillet to get the pieces of red onion mixed in well. Let cook for another few minutes.
- Remove from heat