Pickle & Preserve

Kale with Avocado and Pickled Red Onions

Name: Kale with Avocado and Pickled Red Onions
Yield: 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

by: Nicholas Day

June 7, 2012

5 1 Ratings

Kale with Avocado and Pickled Red Onions

Photo by James Ransom

Serves 4

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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

Test Kitchen-Approved

What You'll Need

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

Directions

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.
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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See what other Food52ers are saying.

Andreas Düss
NakedBeet
Sarah in Texas

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.

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3 Reviews

Andreas D. June 7, 2013

Made it, loved it. I upped the vinegar in the brine as I like my pickled onions to have a bit more of a bite. Also, like Sarah, I reduced the olive oil at the end as it was quite rich already.

Sarah I. September 12, 2012

I made this last night and it was soooo good. The only change I made was to wilt the kale in a lidded skillet with a tablespoon or so of water instead of blanching it in a pot of boililng water. Next time I would dispense with the olive oil as it was rich enough with the avocado. Worth noting, my kid didn't like it. But he's a tough customer.

NakedBeet September 3, 2012

Looks easy enough to fit in between coming home from work and the bedtime routine. Thanks, will give this a go!

Pickle & Preserve