Serves 6; Recipe by Courtney McDonald
-2 bunches tender kale (any variety), stems removed, leaves torn into bite-size pieces
and washed thoroughly
-1 Tbsp fresh meyer lemon Juice
-3 Tbsp. extra-virgin olive oil
-1 large onion, any variety, sliced into ½ inch rings
-1 tsp. fresh thyme leaves
-2 cloves garlic, smashed
-1/2 cup crumbled goat cheese (optional)
-1/2 cup toasted and chopped pistachios
-salt and pepper, to taste
Preheat oven to 400 degrees F. In a small baking dish, toss the onion with 1 Tbsp. olive oil, the thyme leaves and the garlic. Season with salt and pepper and roast until tender and beginning to caramelize – about 20 minutes. Remove from the oven and set aside.
While onion is roasting, place the washed kale in a large mixing bowl. Blot dry with paper towels and toss with the lemon juice and remaining olive oil. Season to taste with salt and pepper. Let rest until onions are cooked.
Add the hot roasted onions to the kale. The kale will wilt slightly. Transfer to a serving bowl and top salad with the crumbled goat cheese (if using) and pistachios. Serve immediately.