Kale Salad with Caramelized Onions, Sauteed Apples & Cardamom Vinaigrette


1 bunch
kale (stemmed and roughly chopped)
medium onion (sliced 1/2 inch thick)
large apple (cored and cut into 1-inch pieces)
1⁄4 cup
extra virgin olive oil (divided)


Fill a large pot with water and add a tablespoon of salt. Bring pot to boil. Working in batches, immerse kale in boiling water until it turns bright green then quickly remove with strainer. Immerse greens in cold water to stop cooking. Remove greens and blot with towel to remove excess water and set aside. Toss greens with Cardamom Vinaigrette and marinate for at least half an hour.                                                                                                                                                              Heat 2 tablespoons olive oil in a sauté pan over low-medium heat. Add onion and cook while until golden brown, stirring occasionally. Remove onion from heat, put in a bowl and set aside.                                                                                                                                                                                                                                                           Heat remaining olive oil in sauté pan over medium-high heat. Add apples and cook while stirring frequently until slightly golden brown. Toss greens with onions and apples and serve.  (Recipe♦505)