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Kale, Carmelized Onions and Sour Cherries

From the kitchen of Mollie Katzen.

Kale is my favorite veggie. This recipe is great-its tangy, savory and a little sweet.

I used dried cherries, that I soaked in hot water for about 10 minutes. I also used less sugar, about one teaspoon. Oh and I used extra virgin olive oil which is a MUCH healthier choice than canola.


  • 1 cup fresh sour cherries, pitted (or canned unsweetened sour cherries, drained)
  • 2 to 3 teaspoons sugar
  • 1 tablespoon canola oil
  • 3 cups sliced onion (a sweet variety, like Vidalia, if available)
  • 1 ¼ teaspoons salt
  • 3 large bunches fresh greens, stemmed if necessary, and coarsely chopped (about 12 cups)
  • 1 cup dried sour cherries (optional)


1. Place the cherries in a small bowl, and sprinkle with sugar. Let sit for about 10 minutes.

2. Heat the oil in a large, deep skillet or Dutch oven. Add the onion and ½ teaspoon of the salt, and sauté over high heat for about 5 minutes. Turn the heat to medium, cover, and let the onion cook until very tender (about 10 more minutes).

3. Begin adding the greens in batches (as much as will fit), sprinkling each addition with about ¼ teaspoon salt. Stir and cover between additions, letting the greens cook down for about 5 minutes each time, to make room for the next batch.

4. When all the greens are added and have wilted, stir in the cherries and cook for just about 5 minutes longer. Transfer to a platter, and sprinkle the dried cherries on top, if desired. Serve hot or warm, being sure to include some of the delicious cooking juices with each serving.

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