garlicky kale with roasted onion rings

There's a popular breakfast spot in Atlanta called the Flying Biscuit, and one of their signature plates is a turkey bacon and collard green scramble. For whatever reason, I started craving this the other day. But who's going to get up and start cooking greens at 6am? I needed leftovers for this... So instead of making old school fat-back collards (more bacon grease than greens, mmm), I tried this recipe from March 2008 F&W that I'd set aside. It was perfect: the kale wasn't greasy and still had bite (unlike southern collards), and the onion rings were a sweet contrast to the salt and garlic. I'll blog about the scramble tomorrow morning.

Grocery list: 2 pounds kale (washed, trimmed, cut crosswise into strips), 2 shallots, 3 (or 5!) garlic cloves, 1 large sweet onion, olive oil.



Start by cutting the onion into thick rounds (about 1/3 inch), like you're making onion rings. Separate the rings and toss with olive oil, salt and pepper. Roast on a large baking sheet at 425 for about 20 minutes, turning several times, until the rings are golden. Set aside.



Next, boil a large pot of water and add the kale. Cook for 4-5 minutes, then drain. This pre-cooking will help so the garlic won't burn in the next step, so don't skip it.



Mince the shallot and garlic and saute in olive oil over medium high heat. After a couple minutes, add the drained kale and stir well. I added a pinch of crushed red pepper at this stage too, deviating from the recipe just a little.



After about 5-7 minutes, add the onion rings to the kale. You might need to drizzle a little more olive oil over them too, and season with salt and pepper.