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
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.
See what other Food52ers are saying.