Carmelized Kale and Onions

 Okay, since I said I would in the video, here is the written recipe. 

I did figure out the kale texture issue as well, although I haven’t technically tested it. 

Ingredients:

• 2 bunches kale (any kind you like); remove and discard ribs. Rinse the leaves.
• 1 tbsp minced ginger. 
• 2 tbsp minced garlic. 
• The juice of 1 lemon. 
• 2 tbsp EVOO. 
• 1 red onion; peeled, trimmed and sliced into 1/4 inch rings. 
• 1 tbsp balsamic vinegar. 

Directions: 

1. In a nonstick skillet (like the Always Pan), heat EVOO over medium-high heat. 
2. Here is the part that is different than the video: throw in the kale first, and stir it around in the oil. 
3. Once the kale wilts down into 1/10th of it’s original volume, throw in the onions, garlic, and ginger. 
4. Cook as much water out of this as you can, stirring regularly for about 20 minutes. 
5. If the vegetables are ever at risk of burning, use the lemon juice to deglaze the pan. 
6. Taste test the kale to make sure it’s to your desired texture (I like extra smooshy). 
7. If you need extra liquid to keep the kale from burning before it’s done, you can use the balsamic vinegar. 
8. Once it’s done, stir in the balsamic vinegar, if you haven’t already.