INGREDIENTS

INSTRUCTIONS

Cut 1/3 inch off the top of each onion, peel the onions, and scoop  out
the centers with a melon-ball cutter, forming 1/3-inch-thick  shells,
with the bottoms slightly thicker, and reserving 1/2 cup of  the
scooped-out onion. In a steamer set over boiling water steam the  onion
shells, covered, for 10 to 15 minutes, or until they are tender.  Rinse
and drain the kale and mince the reserved onion. In a large  skillet
cook the garlic in the oil over moderate heat, stirring,  until it is
pale golden, add the red pepper flakes and the minced  onion, and cook
the mixture, stirring, until the onion is softened.  Add the kale, 1/2
cup of the water, and salt and pepper to taste and  cook the mixture,
covered, stirring occasionally and adding 1/2 cup  of the remaining
water every 5 minutes, for 15 minutes, or until the  kale is just
tender. (If there is excess liquid, boil the mixture,  uncovered, until
the liquid is evaporated.) Stir the cornstarch  mixture, add it to the
kale mixture with the pimiento, and simmer the  mixture, stirring, for
1 minute, or until it is thickened. Remove the  skillet from the heat,
stir in the Parmesan and salt and pepper to  taste, and fill the onion
shells with the kale mixture. The stuffed  onions may be made 1 day in
advance, kept covered and chilled, and  reheated.  Serves 8.  Gourmet
November 1991  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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