I See Salads For Dinner

 

The CSA boxes are getting heavier and heavier each week.

RECIPE OF THE WEEK

Kale and Onions

2 pounds of small white onions, peeled

1 teaspoon of salt divided

1 1/2 pounds of kale, washed, trimmed, and coarsely chopped

2 Tablespoons of flour 

2 Tablespoons of butter

3/4 teaspoon of rosemary leaves

1/8 teaspoon of pepper

1 cup of milk

3/4 teaspoon of Worcestershire sauce

Bring 1 inch of water to a boil in a large kettle: add onions and 1/2 teaspoon of salt.  Reduce heat, cover, and simmer for 10 minutes.  Add kale.  Cover; cook for 5 minutes.  Drain.  Melt the butter in a small saucepan.  Stir in flour, rosemary, pepper, and 1/2 teaspoon of salt.  Cook until smooth.  Gradually stir in milk and Worcestershire sauce.  Stir constantly until the mixture boils and thickens.  To serve, place kale and onions on a serving platter and spoon sauce on top.