QiMeal
Kale with Caramelized Onions and Garlic
Kale with Caramelized Onions and Garlic · ready in 30 min · 4 servings · 95 kcal per serving · very easy · 5 ingredients
Tender kale is gently sautéed with sweet caramelized onions and fragrant garlic, finished with a silky olive oil sheen and optional balsamic tang for a deeply savory, comforting side dish.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
- kcal
- 95
- Difficulty
- very easy
Ingredients · 4 servings
- 300 gKale
- 150 gOnion
- 12 gGarlic cloves
- 28 gOlive oil
- 10 mlBalsamic vinegar (optional)
Equipment
stovetop, chef knife, cutting board, serving bowl, skillet, wooden spoon
Instructions
- Prep ingredients
Wash the kale, remove and discard tough stems, tear the leaves, slice the onion, mince the garlic, and set out a large skillet and wooden spoon. · 5 min
What to look for: oil shimmering
- Heat olive oil
Heat the olive oil in the large skillet over medium heat until it shimmers lightly. · 2 min
What to look for: oil shimmering
- Add onion garlic
Add the sliced onion and minced garlic to the skillet and spread them into an even layer. · 1 min
What to look for: kale bright green
- Caramelize gently
Sauté the onion and garlic over medium heat, stirring often, until the onion turns translucent and begins to caramelize without browning the garlic. · 5 min
What to look for: soft, lightly golden onions
- Add kale
Add the torn kale to the skillet on top of the onions and garlic. · 1 min
What to look for: glossy and tender
- Wilt kale
Toss the kale with the onions and garlic and cook over medium heat until the leaves are fully wilted and tender. · 3 min
What to look for: kale darkened and collapsed
- Season optionally
Drizzle a small amount of balsamic vinegar over the kale, if using, and toss briefly to coat.
- Serve dish
Transfer the kale with caramelized onions and garlic to a serving dish and serve warm. · 1 min
Nutrition (per serving)
| kcal | 95 |
|---|---|
| Protein | 3 g |
| Carbohydrates | 9 g |
| of which sugars | 2 g |
| Fat | 7 g |
| of which saturated | 1 g |
| Fibre | 3 g |
| Sodium | 15 mg |
Nutri-ScoreA
Allergens
None of the 14 major allergens, per our data.
Storage and reheating
- Fridge: up to 4 days
- Freezer: yes, up to 2 months
Ingredient substitutions
Kale
- Swiss chard: Remove thick stems and sauté briefly.
- Spinach: Add at the very end to avoid overcooking.
Onion
- Shallots: Sweeter and milder than onions.
- Leeks: Use white and light green parts only.
Garlic cloves
- Garlic paste: Add later to avoid burning.
Olive oil
- Avocado oil: High smoke point, neutral flavor.
- Butter: Adds richness but removes vegan status.
