Creamy Kale with Onions
We were so honored to have Cal Peternell here on Sunday to help cook for the Annual Taste of Capay Dinner and Auction. Here is a recipe from his beautiful book, A Recipe for Cooking. Enjoy!
3 tablespoons cooking oil (olive or vegetable)
1 yellow onion, diced
crushed red pepper flakes
1 big bunch kale, leaves stripped from stems, washed and drained
1/2 cup cream
1/2 teaspoon red wine vinegar or lemon juice
Heat a skillet to high, and add the cooking oil and then the onion, red pepper flakes, and 1/2 teaspoon salt. Stir until it gets going, then lower the heat to medium and cook, stirring occasionally, until the onion is soft and a pale brown (about 15 minutes). You can use a splash of water if it starts to color too quickly. Add the kale, 1/4 teaspoon salt and a 1/4 cup of water. Cover and cook, stirring occasionally and adding splashes of water if it starts to sizzle at all until the kale is very tender (about 20 minutes). Uncover, add the cream and vinegar (or lemon juice) and cook for a few minutes more. It should be saucy but not too soupy. Adjust the seasonings as needed. You can cook it ahead of time and reheat it with a splash of water if needed.