Crostini with Black Kale and Agridolce Shallots

This appetizer or snack dish 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.

Makes 3-4 servings

Ingredient List:

• Agridolce onions
• ¼ cup raisins, soaked in warm water for 15 minutes
• 3 tablespoons extra-virgin olive oil
• 6 shallots, peeled, quartered lengthwise
• 3 tablespoons balsamic vinegar
• 1 tablespoon coconut sugar
• Sea salt, to taste
• 6 small leaves black kale, rinsed well, thinly sliced into ribbons
• 8 thick slices whole grain bread, lightly toasted

Step By Step Instructions:

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.

To serve, mound onions and kale on lightly toasted bread and serve immediately.