Pickle & Preserve

Kale with Avocado and Pickled Red Onions

June  7, 2012
1 Rating
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
Ingredients
  • 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
Directions
  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.