Ikaroo shares this Thanksgiving recipe, inspired by the cooking style of New York City chef Tom Valenti. To save time, wash, dry, and trim the kale the day before. Store in crisper. Cook only the kale and omit the onions and garlic. Finish the dish by adding a sprinkle of toasted pine nuts or sliced almonds.
medium red onions
Freshly ground pepper
- In a large skillet over medium-high heat, heat 2 tablespoons olive oil. Add onions and cook until soft, about 8 minutes. Transfer to a bowl. Reduce heat to medium-low, add garlic, and cook for 2 to 3 minutes. Transfer to bowl with onions. Wipe any blackened bits from skillet and add remaining oil.
- Increase heat to medium-high and add kale; cook, stirring occasionally, until kale wilts, about 5 minutes. Add reserved onion and garlic. Season with 1/2 teaspoon each salt and pepper. Reduce heat to medium-low and continue cooking until kale is tender, about 5 minutes. Sprinkle with vinegar and toss.