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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