Flush with baby kale right now, this dish was probably my best improvised dish yet this year. Inspired by many a salad I have eaten I took something raw and turned it into something warm and hearty and so good you can make new friends just by sharing it. The key to this dish is that the beets and the onion are somewhat sweet, and while the aged balsamic vinegar is somewhat sweet as well, the acidity balances the dish so perfectly that I want this dish to be my final one on death row. I’m not there yet, but just in case, you know?
You really want to slice the beets thinly as they will be sauteing in the pan rather than being boiled. You also don’t want to over cook them as a little texture is very nice in this dish. The onions should soften and the kale should be cooked gently, for just a short period of time. You don’t want to turn them into a spinach like mush, they should retain some of their crunch, which the stem will provide.
6 cups of baby kale? yes, it cooks down, even after a minute or two. But it’s so darn nutritious that why not? 618% of the Vitamin A you need for a day! 411% of the Vitamin C you need for a day! Fiber galore! It can make you rich! Kale! Seriously, why the heck not? Plus, you can fill your tummy for 211 calories. Seriously, do I really need to convince you? Fat loss schools and Weight Watchers be damned, this doesn’t need to be a side dish. While it is great on its own, the aged balsamic vinegar gives it that ‘je ne sais quoi’ that makes me want to serve this at my next dinner party. It’s not inexpensive stuff, but one bottle will last you forever, seriously.
Kale is an extremely overlooked vegetable, and is best in early summer. Stuff your face while you can because kale is one of the most healthful foods you can eat, and it’s very filing as it is full of fiber. The good kind of fiber. Regular kale is a bit more tough, so baby kale is my personal choice, but you could certainly make this with regular kale as well. Just cook the kale a little longer. You won’t regret trying this dish. And you can thank me by sending huge bags of cash.
- 6 cups baby kale
- ½ cup beets, sliced thinly
- 1 tbsp olive oil
- 1 medium red onion
- 1 tbsp aged balsamic vinegar (w/ must)
- Slice the beets into tin little discs.
- Do the same for the onions.
- Saute the beets for a few minutes to soften.
- Add the sliced onions and soften as well, just a few minutes.
- Add the baby kale and let wilt, but not cook to a mush.
- Plate, and drizzle with aged balsamic vinegar.