Wilted Kale with Vinegar Red Onions and Quinoa from Collyer Catering

Redd Collyer from Collyer Catering, a vendor at the Westport Indoor Winter Farmers’ Market, has graciously shared a simple recipe for a delicious salad of kale, quinoa and vinegar red onions that stays fresh for days. I discovered this one very hectic eat-on-the run Saturday (aren’t they all?) when I cleaned out the refrigerator into a cooler as we headed out. Sifting through the cooler contents at lunch, I claimed the prized container of Collyer’s Wilted Kale with Vinegar Red Onions and Quinoa I had purchased at the market on Thursday. As I marveled over how good it was, the rest of the family remained circumspect. Don’t be a doubter, this is a home run.

Collyer’s Wilted Kale with Vinegar Red Onions and Quinoa

(edited by Analiese Paik for the home cook)

Master Ingredient List:

  1. One bunch kale
  2. One small red onion
  3. Red and white quinoa (or either one)
  4. Red wine vinegar
  5. Brown or raw sugar
  6. Cilantro
  7. Lemon juice (fresh squeezed)
  8. Olive oil (use the best you have for dressing the salad)

For the vinegar red onions:

Ingredients:

  • 1 small Red Onion-sliced thin, not chopped
  • ¼ c Red Wine Vinegar
  • ¼ c Brown or Raw Sugar

Method:

  1. Place a sauté pan over medium heat.
  2. Put the vinegar and sugar into the pan, turn on exhaust fan, and allow to reduce until there is no liquid present.  It will take about 5 minutes or so and will start to turn brown.  Do not stir and do not put your head over the pan to avoid inhaling the vinegar vapors.
  3. Add in the red onion and allow to simmer undisturbed until the onions are browned.
  4. Remove from heat and allow to cool.

For the Kale:

Ingredients:

  • 1 head of kale, thoroughly washed and dried

Method:

  1. Heat a large sauté pan over medium to high heat.
  2. Lightly oil the pan with organic canola oil (regular is GMO) or grapeseed oil.
  3. Taking one leaf at a time, place it in the pan stem side up and allow to wilt (this is quick, about 30 seconds)..
  4. Flip it over to do the other side which will take longer since it has the stem.
  5. Remove from heat and allow to cool.
  6. Once cool, put the kale stem side up on a cutting board, and make a v to remove the fibrous rib from each leaf.  Chop the remainder to bite sized.

For the Quinoa:

Ingredients:

  • Red and white quinoa (preferably organic; can be found boxed in Trader Joe’s, boxed or in bulk at Whole Foods and natural food stores)

Method:

  1. Cook 1/2 cup each red and white quinoa (or 1 cup total of either) according to package directions.
  2. Preparation Note: quinoa must always be rinsed well through a strainer with running water to remove the bitter coating before cooking.
  3. Cooking note: Quinoa cooks in 20 minutes and can also be made in a rice cooker. The ratio is always 1 cup quinoa to 2 cups water.

Assembly:

  1. Allow the quinoa to cool, then add chopped cilantro, lemon juice, olive oil, salt and pepper to taste.
  2. When everything has cooled to room temperature, assemble in a large bowl and mix, adjust seasonings to taste and enjoy!

This salad can be made ahead and served cold or room temperature. Simply double the recipe if you’re serving a crowd. Please let us know how you enjoyed it and come post your photos on our Facebook page.

COLLYER CATERING  |  37 Saugatuck Avenue   |    Westport, Connecticut 06880
E: rcollyer@collyercatering.com |   Phone: 203.438.5382   |   Fax: 203.490.0968

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