Crostini with Black Kale and Agridolce Shallots

Name: Crostini with Black Kale and Agridolce Shallots
Cuisine: Italian
Ingredients: 8 thick slices whole grain bread, lightly toasted; ¼ cup raisins, soaked in warm water for 15 minutes; Agridolce shallots; 6 shallots, peeled, quartered lengthwise; 3 tablespoons extra-virgin olive oil; 1 tablespoon coconut sugar; 3 tablespoons balsamic vinegar; 6 small leaves black kale, rinsed well, thinly sliced into ribbons; Sea salt, to taste

Preparation info

Makes
3-4
servings

Difficulty
Easy

Appears in

The Macroterranean Way

By Christina Pirello

Published 2021

About

This appetizer or snack is the perfect blend of flavors. Agridolce onions, with their tart sweetness, balance the kale in the most perfect way. Shallots or cippollini work best for this recipe, but you may also use pearl onions or chopped onions.

Ingredients

Agridolce shallots
¼ cup raisins, soaked in warm water for 15 minutes
3 tablespoons extra-virgin olive oil

Europe
Italy
Starter
Snack
Vegan

Method

Place oil and onions in a skillet over medium heat. When the onions begin to sizzle, cook until golden brown, stirring occasionally, 8-10 minutes. Drain off any excess oil. Drain raisins well. Add raisins, vinegar, and sugar and season lightly with salt. Cook, stirring, until sauce thickens, 2-3 minutes. When the onions seem “glazed,” stir in cut kale and cook, stirring just until it wilts.