This dish is also delicious during the winter. Serves 4.
Ingredients
2 sweet onions
1 large head of kale
Olive oil
Directions
Julienne onions and place in large sauce pan with 2 tablespoons olive oil. Cook over low heat, stirring often, until onions are a uniform tan to brown color.
Meanwhile, tear the kale into bite-sized pieces, removing the stem. Blanch kale in boiling, salted water 4 minutes. Remove and shock in a bowl of ice water. After kale has cooled, remove from ice water and pat dry. Combine kale and caramelized onions with 1 tablespoon olive oil in a sauté pan and cook over medium heat for about 5 minutes until flavors combine.To serve, arrange cooked fritters, lamb, and kale on a plate. Garnish with sea salt, extra virgin olive oil and the marinated Asiago cheese.
