Brats n' Greens
- 2 tablespoons vegetable oil
- 1 large Spanish onion, cut into 1/4-inch rounds (about 12 ounces)
- Kosher salt and freshly ground black pepper
- 8 bratwurst
- 8 hot dog buns
- 3 tablespoons unsalted butter, at room temperature
- 5 ounces baby kale
- Spicy brown or Dijon mustard, for serving
- Preheat the oven to 200F.
- Turn the electric griddle to medium-low and heat the oil.
- Add the onions and sprinkle with some salt and pepper.
- Add the bratwurst around the onions and cook until the onions are slightly charred on the bottom, 3 to 4 minutes.
- Turn the onions (don't worry if the rings come apart), sprinkle with some salt and pepper and cook until the second side is charred and the onions are crisp-tender, 4 minutes.
- Transfer the onions to a medium bowl and set aside.
- Keep an eye on the brats while the onions are cooking; turn them frequently until they are deep brown all over and an instant-read thermometer inserted in the center registers 165F, about 20 minutes total.
- Transfer the brats to a small rimmed baking sheet and keep warm in the oven.
- While they are browning, butter the insides of the buns.
- Put the kale on the griddle and turn once or twice with tongs to coat with the brat drippings.
- Season lightly with salt and keep turning until the kale is tender, about 2 minutes.
- Transfer to the bowl with the onions.
- Wipe the griddle clean with a paper towel.
- Add the buns butter-side down and cook until golden and toasted, about 2 minutes.
- To serve, spread mustard on the buns, add the brats and top with the kale and onions.
vegetable oil, onion, kosher salt, bratwurst, buns, unsalted butter, baby kale, brown
Taken from www.foodnetwork.com/recipes/food-network-kitchens/brats-greens.html (may not work)