Pickle & Preserve

Kale with Avocado and Pickled Red Onions

June  7, 2012
Photo by James Ransom
Author Notes

Why serve this to your kids? 1) because pickled red onions, like smoked paprika, make everything better; 2) because avocado is what you give children instead of giving in to more butter please; 3) because of my self-deluded, Jenny Rosenstrach-bolstered faith that, even in our new state, kale is not a four-letter word. From Dinner: A Love Story by Jenny Rosenstrach (Ecco, 2012) —Nicholas Day

  • Serves 4
  • 1 cup water
  • 2 tablespoons red wine vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 red onion, sliced
  • 1 bunch kale, washed, stems removed and chopped (8-10 cups)
  • 1/4 cup olive oil
  • 1 tablespoon balsamic vinegar
  • 1 avocado, cut into chunks
In This Recipe
  1. In a small saucepan, combine the water, red wine vinegar, sugar, and salt and bring to a boil. Add the red onion and simmer for 15 minutes. Remove the onion and let cool.
  2. In a large pot of salted water, boil the kale for 2 minutes. Strain, dry, and then add to the pickled onions. Toss both with the oil, balsamic vinegar, salt, pepper, and avocado.

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I'm the author of a book on the science and history of infancy, Baby Meets World. My website is nicholasday.net; I tweet over at @nicksday. And if you need any good playdoh recipes, just ask.