Kale with Roasted Onion Rings

• 1 large sweet onion, cut into 1/3-inch-thick rings
• 1/2 cup extra-virgin olive oil, plus more for drizzling
• Salt and freshly ground pepper
• 2 1/2 pounds kale, preferably Tuscan kale, thick stems discarded
• 2 large shallots, thinly sliced
• 3 large garlic cloves, minced

1. Preheat the oven to 425.
2. On a large rimmed baking sheet, toss the onion rings with 2 tablespoons of the olive oil and season with salt and pepper.
3. Roast for about 35 minutes, until the onion rings are richly browned on the bottom.
4. Meanwhile, in a large pot of boiling salted water, blanch the kale until just tender, 4 minutes, and drain.
5. When it's cool enough to handle, squeeze the excess water from the kale and coarsely chop the leaves.
6. In a large, deep skillet, heat the remaining 6 tablespoons of olive oil.
7. Add the shallots and garlic and cook over moderately low heat until softened, about 7 minutes.
8. Add the kale, toss well and cook over moderate heat until hot throughout and evenly coated with the shallots and garlic, about 2 minutes.
9. Season with salt and pepper.
10. Transfer the kale to a large bowl.
11. Garnish with the roasted onion rings, drizzle with olive oil and serve.

sweet onion, extravirgin olive oil, salt, kale, shallots, garlic

Taken from www.foodandwine.com/recipes/kale-with-roasted-onion-rings (may not work)