Sautéed Winter Kale with Roasted Onions, Raisins, and Chile Flakes
  • 1red onion
  • 3tablespoons sunflower oil, divided
  • 2bunches (about 1 pound) winter kale, stems removed, leaves washed and chopped
  • 2tablespoons balsamic vinegar
  • 1/4cup golden raisins
  • 1/2-1teaspoon crushed red pepper flakes, or to taste
  1. Preheat oven to 400°. Quarter onion (do not peel) and combine with 1 tablespoon oil and salt to taste in a small mixing bowl. Toss well to combine. Place on a baking sheet and roast until very brown, about 20 minutes. Remove from oven and allow to cool. Peel away outer, dried layers of onion and discard. Cut wedges into 1-inch pieces.
  2. . Heat remaining 2 tablespoons oil in a large sauté pan over high heat. Once sizzling, add kale. Sauté, stirring often, until leaves turn a bright green. Add onions, balsamic, raisins, and red pepper flakes. Season with salt, and stir well. Transfer to a serving bowl and serve immediately.
Recipe Notes
Nutrition Facts
Sautéed Winter Kale with Roasted Onions, Raisins, and Chile Flakes
Amount Per Serving
Calories 134 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 5g
Monounsaturated Fat 1g
Sodium 31mg 1%
Total Carbohydrates 17g 6%
Dietary Fiber 2g 8%
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 134 cal, 7g fat (1g mono, 5g poly, 1g sat), 0mg chol, 3g protein, 17g carb, 2g fiber, 31mg sodium