This side dish couldn’t be easier to make. Onions and kumquats are slowly caramelized with ginger and agave nectar and added to slightly sautéed kale. What could be better than a dish that’s delicious, healthy and simple?
I was inspired to make this dish by a reader. Chef Doreen T. Ross is a culinary artist and consultant from North Carolina. Doreen sent me a recipe suggestion using kumquats (I’ve asked for recipes using this ingredient) with wilted kale. I’ve adapted Doreen’s recipe and added an Asian twist to it. Sunny and Lulu were my guinea pigs, and they loved it. Merci Doreen!
As I’ve said several times, I’m just a home-cook who is passionate about food and has had no professional training. Creating this site has really broadened my culinary horizons. I’ve received many lovely messages filled with kind words and a ton of tips and culinary tricks. Thank you all for your support, and please keep those messages coming.
1. Info for Kale with Caramelized Kumquats
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 6
- Calories: unavailable
2. Ingredients for Kale with Caramelized Kumquats
- 2-½ pounds kale, fresh
- 1-½ tablespoons olive oil
- 1 yellow onion, thinly sliced
- 8 kumquats
- 1 teaspoon fresh ginger (see tips), freshly grated
- 1 tablespoon agave nectar (see tips)
- 2 tablespoons orange juice (or lemon juice), freshly squeezed
- 1 clove garlic, finely minced
- ½ teaspoon salt
- 1 tablespoon soy sauce
- ¼ teaspoon black pepper, freshly ground
3. Directions:
- Prepping the kumquats: Wash the kumquats and thinly slice them using a sharp chef’s knife. Discard the seeds and the white center membrane (if any).
- Caramelizing the onions and kumquats: Heat about 1 tablespoon of olive oil in a non-stick pan. Add the onions. Cook over low heat for about 8 minutes, stirring frequently to prevent the onion from burning, until the color is evenly golden brown. Add the ginger and sliced kumquats. Cook for about 4 minutes until the kumquats are soft and tender. Add the agave nectar and orange juice. Transfer to a plate with the citrus-infused oil from the pan.
- Wash the raw kale thoroughly in several baths. Remove and discard the fibrous and older part of the stems. Drain and remove all the excess water using a salad spinner. Roughly chop the kale leaves.
- In the same pan, add the rest of the olive oil. Once the oil is hot, add the minced garlic. Cook the garlic for a minute until fragrant. Add the kale to the pan, constantly toss the kale leaves until they’re shiny (coated in oil). The leaves will start to wilt after 30 seconds or so. Season with salt (this will prevent the kale from changing color and help keep its bright green color). Add soy sauce. Turn off the heat. Stir well. Cover and let sit for about 2-3 minutes. Add the onions and spiced kumquats with the oil. Check seasoning and add black pepper.
- Bon appétit!
