Recipe courtesy of Kalettes
3 tablespoons olive oil, divided
1 medium onion, sliced vertically
5 ounces kale sprouts
2 tablespoons balsamic vinegar
1 teaspoon dried thyme
Salt and pepper
1/8 cup crumbled blue cheese
Pre-heat the oven to 425 F. In a skillet over medium, heat 1 1/2 tablespoons of olive oil and then add the onions. Sauté for 5 minutes. Reduce heat to medium low and sauté onions for an additional 10 minutes, stirring occasionally.
While onions are sautéing, place kale sprouts on a rimmed baking sheet and drizzle with remaining olive oil. Sprinkle with thyme and balsamic vinegar. Season with salt and pepper and combine. Roast in oven for 10 minutes. Remove pan from oven and stir kale sprouts making sure to coat with the pan juices. Add the sautéed onions and toss to combine. Place in serving bowl and sprinkle with blue cheese.