Kale with Avocado and Pickled Red Onions

June 7, 2012

Test Kitchen-Approved

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.

More Great Recipes:
Avocado|Kale|Onion|Red Wine|Vegetable|Vinegar|Pickle & Preserve|Side

Reviews (3) Questions (0)

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!