Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Thursday, February 9, 2012

Vanilla and White Balsamic Caramelized Red Onions with Sauteed Kale and Corn

I cooked some ribs and needed some sort of a healthy side to go with them and this was the perfect combination of flavors. This is a slightly sweet dish.
I make vanilla sugar by adding a used or unused vanilla bean to my sugar canister, and let it sit for a few weeks.



Ingredients for 4 servings:
2 tablespoons olive oil
1 large red onion, thinly sliced
2 tablespoons vanilla sugar (or you can use white sugar and 1 teaspoon vanilla extract)
3 tablespoons white balsamic vinegar
1 teaspoon salt
1 teaspoon black pepper
1 large bunch of kale, stems removed, roughly chopped
1 cup sweet silver queen corn ( that's what i froze from this past summer, but you can use yellow corn)
1/4 cup water



Start by caramelizing the onions.
In a large frying pan, heat olive oil. Add onions, vanilla sugar, white balsamic, salt and pepper. Turn temperature to low and let the onion cook slowly, stirring every 10 or 15 minutes. Cook for 1 hour. Add corn and kale and cook for 10 minutes, stirring it. Add water and cover. Cook on low for 20 minutes. Season if needed. Serve warm.






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