Grandma's Macaroni & Cheese

 My Grandma passed away two weeks ago and today is her birthday.  She was my most loyal blog reader, and I know she loved being mentioned when I wrote about her Company Chicken recipe last year.  I had to share this recipe as well, because it is by far my very favorite of all the things she cooked for us over the years.

Grandparents are of course supposed to spoil their grandchildren.  And Grandma was the best at spoiling us with food.  I have so many memories of sitting at her kitchen table eating fishy crackers (our term for Goldfish crackers), circus cookies, and nuts and bolts.  Whenever Erin and I spent the night she made this amazing cinnamon toast for breakfast that always tasted so much better than mom’s.  Erin and I finally figured out that reason Grandma’s tasted so much better had something to do with the inch of sugar she piled on top of the toast.  We shared this valuable information with mom but she did not adjust her sugar ratio.

This macaroni and cheese recipe represents the pinnacle of just how much Grandma spoiled us.  I know this is probably going to shock quite a few of you given my love of food, but I was kind of a picky kid.  I never reached Erin’s level of extreme, debilitating pickiness, but I admit I was a little high maintenance.  Bananas are really the only modern hold-over from my long list of dislikes.  But I never had to worry about family gatherings at Grandma’s because without fail, no matter what other meal she had prepared for the masses, I could always expect a glorious pan of her homemade macaroni and cheese on the table for me. 

To be clear- this tradition is not just something that I remember fondly from my childhood.   Right before Christmas this year, my whole family gathered at Grandma and Grandpa’s to watch the Seahawks game.  I was really not expecting to have macaroni and cheese, since I knew we were having lasagna for dinner and some people might think lasagna with a side of mac n’ cheese is too much pasta.  But I was foolish to doubt her, because of course there was a huge pan full of melted cheesy goodness on the table when I walked in.  I am 27 years old, and I still got my special dinner.

While I was home two weekends ago, we had a big family gathering to celebrate Grandma’s life.  We spent hours around the table eating her favorite foods and drinking gimlets while we remembered all of the incredible times our family has had together.  Erin made this recipe and everyone said it tasted just like Grandma’s.  Even though we were all missing Grandma, this dinner reminded me of just how wonderful family dinners can be.  My love of cooking is about a whole lot more than the food that I make.  And I know I have my Grandma and the rest of my family to thank for that.

Here is the recipe.  I've provided a translation below since I realize that not all of you have my extensive experience in deciphering Grandma's handwriting.

 

GRANDMA’S MACARONI & CHEESE
serves 12 

1 pound elbow macaroni
3 cups milk
3 cups cut up cheese (half mild and half sharp cheddar)
1 cup soda cracker crumbs
½ cup grated sharp cheddar cheese


Cook macaroni and put in greased 13-9 glass baking dish.  Heat milk and cheese together until the cheese is melted.  Pour mixture over the macaroni- add salt and pepper.  Sprinkle with grated cheese.  Add cracker crumbs.  Bake at 325 degrees 1 hour.

Thanksgiving 2011

I hope everyone had a wonderful Thanksgiving!  I had a very relaxing weekend at home with friends and family but I can’t say I’m really ready to be back at school in finals mode…so I’ll hang on to Thanksgiving just a bit longer while I blog.   I have a few new recipes to share, but the most important addition to my Thanksgiving menu this year was the Turkey!  I tried a new brine- which was delicious and very easy (see below).  AND more importantly, we cooked the bird on a rotisserie spit over the grill! 

Slowly roasting the Turkey over indirect heat allows the juices to evenly distribute throughout the meat without drying it out.  This was by far the juiciest Turkey we’ve ever made.  If you have a grill, you should probably invest in a rotisserie attachment.  It opens up so many grilling possibilities!  I’ve listed the whole menu below with links to recipes that I’ve already posted.  New recipes are included below.  I’m sure that most of these won’t be helpful until next Thanksgiving so remember to check back then! 

 Mushroom Crostini
Bacon Wrapped Dates with Goat Cheese

Maple Brined Rotisserie Turkey with White Wine Gravy
Sausage & Mushroom Stuffing
Beechers Cheddar Macaroni & Cheese
Roasted Garlic Mashed Potatoes
Haricots Verts with Caramelized Shallots
Roasted Brussels Sprouts with Bacon
Goat Cheese Biscuits

CROSTINI WITH MUSHROOMS & GRUYERE
1 tablespoon canola oil
10 ounces mixed mushrooms (shitake, cremini, and oyster), thinly sliced
Kosher salt
1 large shallot, minced
1 tablespoon thyme, minced
2 tablespoons butter
1 baguette, cut into ½ inch slices
2 cups gruyere, grated

Heat canola over high heat until very hot.  Add the mushrooms with a pinch of kosher salt and stir until they begin to release their liquids, about 3 minutes.  Reduce heat to medium and add shallots, thyme, and butter.

Preheat the broiler in the oven.  Arrange the slices on a baking sheet and broil until lightly toasted, 2 to 4 minutes.  Flip slices until toasted on the other side, about 1 minute.  Remove from oven (this can be done ahead of time).  Distribute mushrooms on the crostini and top with gruyere.  Broil until cheese is melted and lightly browned, 4 to 7 minutes.  Serve hot!

SAUSAGE & MUSHROOM STUFFING  

makes 12 servings
1 24-ounce loaf of white bread, crusts trimmed, cut into  ½ inch cubes (about 11 cups)
1 lb sweet Italian sausage, casings removed
1 cup (2 sticks) of butter
 6 garlic cloves, chopped
3 yellow onions, chopped
2 cups celery, chopped
1 lb shitake mushrooms, caps coarsely chopped
1 lb cremini mushrooms, quartered
3 tablespoons shallots, minced
6 garlic cloves, chopped
2 tablespoons fresh thyme, minced
2 tablespoons fresh sage, minced
2 large eggs, beaten to blend
2 cups dry white wine
1 ½ cup chicken stock

Preheat oven to 375.  Spread the bread cubes on a large rimmed baking sheet and toast them for about 15 minutes, tossing halfway through, until lightly golden and dry.  Transfer bread to a very large bowl. 
In a large skillet, melt 5 tablespoons of butter over medium-high heat and add onions, celery, and sausage.  Sauté until sausage is browned and onions and celery are softened, about 8 minutes.  Pour into the bowl with the bread cubes. 
Wipe out the skillet and return to high heat.  Add 2 tablespoons canola oil to the pan.  When the oil becomes very hot (test by throwing a drop of water to see if it sizzles), add the mushrooms and a pinch of kosher salt.  Stir until they begin to release their liquids, about 5 minutes, then add thyme, shallots, garlic, and 2 tablespoons butter, reduce heat to medium and cook until mushrooms are fully softened.  Add to the bread cube bowl.
Add sage to the bowl, along with about a tablespoon of kosher salt and 1 teaspoon freshly ground black pepper.  Add the white wine, eggs, and chicken stock and stir to combine. 
Preheat oven to 350.  Generously butter a large baking dish.  Transfer stuffing to prepared dish, and cover with foil that has been buttered on one side (buttered side down).  Bake until heated through, about 30-35 minutes.  Remove foil and bake until top is crispy and golden, about 20 minutes longer. 


 
MAPLE BRINED TURKEY
2 cups brown sugar
1 cup maple syrup
3/4 cup coarse salt 
3 whole heads garlic, cloves separated (but not peeled) and bruised
6 large bay leaves 
1-1/2 cups coarsely chopped unpeeled fresh ginger
2 tsp. dried chili flakes
1-1/2 cups soy sauce
3 quarts water
Handful fresh thyme sprigs

Combine all the brine ingredients in an enamel or stainless-steel pot big enough to hold the brine and turkey. Bring to a simmer, remove from the heat, and let cool completely. Remove the neck and giblets, rinse the turkey well, and put it in the cold brine; add water if the brine doesn’t cover the bird. Refrigerate for 2 to 4 days, turning the bird twice a day.

Watson watching Uncle Jim carve the Turkey

WHITE WINE GRAVY
 6 tablespoons butter
1 large onion, minced
1 1/2 cups dry white wine
4 cups shortcut turkey stock (see below)
1/3 cup all-purpose flour

Bring white wine to a boil and reduce to about a ½ cup.  Keep warm.  In a large skillet, melt the butter and sauté onion over moderately high heat until browned, about 15 minutes.  Stir in flour and cook roux over moderately low heat and whisk for 3 minutes.  Add hot wine mixture to roux in a fast stream, whisking constantly to prevent lumps, and simmer, whisking occasionally, 10 minutes. Whisk in additional stock to thin gravy to desired consistency. Season gravy with salt and pepper and transfer to a heated sauceboat.

Short Cut Turkey Stock
8 cups low-salt chicken broth
2 scrubbed unpeeled carrots, cut into chunks
2 celery stalks,cut into chunks
1 rinsed unpeeled large onion, quartered
stems from 1 bunch fresh italian parsley
Reserved turkey neck, heart, and gizzard
In large saucepan, combine low-salt chicken broth, carrots, celery, onion, parsley stems, and reserved turkey neck, heart, and gizzard. Bring to boil. Reduce heat to very low; simmer gently until gizzard is tender, about 1 1/2 hours. Transfer neck, heart, and gizzard to plate. Strain stock into medium bowl and cool. If adding giblets to gravy, pull meat from turkey neck. Chop neck meat, heart, and gizzard. DO AHEAD: Cover stock and wrap giblets. Chill up to 3 days.

Mom's beautiful table setting!

ROASTED BRUSSELS SPROUTS WITH BACON
3 lbs Brussels sprouts, halved
¼ cup olive oil
1 tablespoons maple syrup
1 tablespoons balsamic vinegar
Kosher salt
8 ounces bacon (about 10 slices), chopped into ¼ inch slices

Preheat the oven to 425.  In a large bowl, combine the olive oil with the syrup and balsamic.  Add the Brussels sprouts and season generously with salt.  Spread the Brussels sprouts on 2 rimmed baking sheets lined with foil.  Roast for about 45 minutes, stirring once or twice.  Meanwhile, cook the bacon in a skillet over medium heat.  Remove Brussels sprouts from the oven, add to serving bowl and toss with bacon.

Cauliflower with Brown Butter, Pears, Sage & Hazelnuts

Ok I know the combination of pears and cauliflower sounds a bit odd...but I promise this was delicious!!  Cauliflower is not a vegetable that I typically serve at Thanksgiving, but I was very intrigued by the ingredients in this recipe.  The pears added a perfect crisp texture and a slight sweetness that was delectable.  I heard a rumor that my aunt recently picked around all of the pears in a salad so I don’t think this dish will make my Thanksgiving menu, but it would pair perfectly with other Thanksgiving flavors!  

Speaking of Thanksgiving, I promised a few people that I would post a sample of my Thanksgiving itinerary so I’ve included it below.  Some may mock me for this display of compulsive organization, but it helps me visualize all of the steps to avoid complete chaos.  This is especially important for a dinner that includes so many dishes that need oven space.  The cauliflower would actually be a great addition since it can be done at the last minute on the stove and doesn’t require time in the oven.  In order to free up even more oven space this year I will be cooking my turkey on the grill!  I have very high hopes for the outcome.  

As you think about your turkey plans, I would like to make a case for the benefits of brining.  The salt in brine draws out the blood, cleansing the bird and seasoning the meat down to the bone.  Sugar adds depth of flavor and helps the turkey brown to perfection.  Most grocery stores carry brine mixtures and I usually use those.  Just dissolve the brine in boiling water, cool, and add a bottle of dry white wine.  Then submerge the bird in the liquid for 2-4 days.  Using a very large pot works well.  It also helps if you have two refrigerators since it takes up a bit of space.  Make sure you dry it thoroughly before roasting.

CAULIFLOWER WITH BROWN BUTTER, PEARS, SAGE & HAZELNUTS
Recipe from Fine Cooking
makes 8-10 servings
 

6 tablespoons unsalted butter
1 medium head cauliflower, cut into small florets about 3/4 inch wide
1/2 cup toasted, skinned, chopped hazelnuts
8 fresh sage leaves, thinly sliced crosswise
Kosher salt and freshly ground black pepper
2 large ripe pears, cored and thinly sliced
2 Tbs. chopped fresh chives (original recipe called for parsley but I think chives add more flavor)

In a 12-inch skillet over medium-high heat, melt the butter until light brown and bubbly. Add the cauliflower, hazelnuts, and sage. Cook for 2 minutes, stirring occasionally. Season with 1 tsp. salt and 1/2 tsp. pepper and continue cooking, stirring occasionally, until the cauliflower is browned and crisp-tender, 6 to 7 minutes more.
Remove the pan from the heat. Add the pear slices and chives. Gently toss to combine and warm the pears. Season to taste with more salt. Serve hot or at room temperature.
   
 

 

Thanksgiving Agenda 2009

11:00	Assemble Stuffing Dress Turkey		Emily & Mom
12:30	Mash Potatoes Prepare Butternut Squash, and pine nut mix		Emily & Mom
2:00	Turkey in Oven	325 Bottom	Emily
3:45	Cranberry Sauce		Emily
4:20	Both Stuffings in Oven (1 hour covered, 10 mins uncovered) Make Biscuit Batter	350 Top	Emily Erin, Lizzy, Aunt Suzi
4:30	Caramelize shallots, add green beans		Emily
4:40	Heat Potatoes Drink a glass of wine at the bar and talk to chef		Emily  Aunt Suzi & Mom
4:50	Turkey out of oven Make Gravy Roast butternut squash (35-35 mins)	425 Bottom 450 Bottom	Emily Mom
5:10	Biscuits in Oven (14-16mins) Sauté pine nuts and garlic for squash	425 Bottom	Erin, Lizzy, Aunt Suzi Emily
5:20	Carve Turkeys  Assemble and Dress Salad		Dad Mom & Emily
5:30	Biscuits, Stuffing, Squash out of Oven Add squash to garlic and pine nuts		Everybody Emily

Butternut Squash- Polenta Gratin

Every October, I wait with bated breath for the Thanksgiving editions of my various magazine subscriptions to arrive.  The beautiful turkeys on the covers send shivers of excitement down my spine, but the recipes I am most eager to pour over are the side dishes.  In the months leading up to Thanksgiving, I keep a running list of side dishes that I think sound interesting.  Then I send the list to my mom and she tells me that it is unreasonable to make twenty side dishes for ten people.  Once I count all of the traditional sides (mashed potatoes, stuffing, cranberry sauce, etc.) I usually only have room for one experimental dish.  As a result, I have to discard my list of potentially amazing recipes. 

But as I started compiling my list for this year, I had an epiphany!  Why am I only allowed to make side dishes for Thanksgiving?  I should incorporate recipes from my list into meals throughout the fall.  The recipes usually have many flavors that would pair well with simple roasted chicken or seared steak.  Plus, since the side dishes are intended to be served at a big holiday gathering, they are often easy to make ahead of time and then heat up at the last minute.  Plus, my blog gave me the perfect excuse- because if I share my thanksgiving recipes AFTER the big day, they won’t be helpful to anyone this year!  So I will try to post a few more recipes over the next few weeks to fuel everyone’s thanksgiving ideas!  Most of these would also be great additions to a Christmas dinner as well.

This recipe was very easy- I actually prepared the whole meal, went to my volleyball game for an hour, then came home and stuck everything in the oven.  I made roasted leg of lamb and Brussels sprouts to go with the gratin.  The leftovers were also delicious topped with a fried egg for breakfast. 

BUTTERNUT SQUASH- POLENTA GRATIN
adapted from Food & Wine
makes 12 servings
One 1 1/2-pound butternut squash
2 tablespoons extra-virgin olive oil, plus more for drizzling
Salt and freshly ground pepper
2 quarts plus 2 cups water
2 cups instant polenta (12 ounces)
1 stick (4 ounces) unsalted butter
1 1/3 cups freshly grated Parmesan cheese (4 ounces)

 Preheat the oven to 375°. Butter a 15-by-10-inch ceramic baking dish. Cut off the bulb end of the squash and halve it lengthwise. Scoop out the seeds. Drizzle the halves with olive oil and season with salt and pepper. Set the squash halves on a small baking sheet, cut side down, and bake in the lower third of the oven for 30 minutes, or until tender. Scrape the squash flesh into a medium bowl and mash with a fork.
 Meanwhile, peel the squash neck and halve it lengthwise. Using a sharp knife or a mandoline, slice the squash crosswise 1/8 inch thick. Lightly oil 2 large rimmed baking sheets and arrange the squash slices on them. Cover with foil and bake in the upper third of the oven for 12 minutes, or until tender. Reduce the oven temperature to 350°.
 In a large saucepan, bring the water to a boil. Add the 2 tablespoons of olive oil and slowly add the polenta, whisking constantly until smooth. Reduce the heat to low and whisk until thickened, about 5 minutes. Whisk in the mashed squash. Stir in 6 tablespoons of the butter and 1 cup of the Parmesan and season with salt and pepper. Spread the polenta in the prepared baking dish and arrange the baked squash slices on top in an overlapping pattern.
 Cut the remaining 2 tablespoons of butter into small pieces and scatter them over the gratin. Sprinkle the remaining 1/3 cup of cheese over the top and bake in the upper third of the oven for 1 hour, or until bubbling and golden. Let stand for 15 minutes before serving.

Make Ahead The recipe can be prepared through Step 3 and refrigerated for up to 5 days. Bring to room temperature before baking.
  
ROASTED LEG OF LAMB WITH GARLIC
makes 4 servings
3 lb boneless leg of lamb
4 cloves of garlic, roughly chopped
3 tablespoons olive oil
1 tablespoon Dijon mustard
juice from 1 lemon
2 teaspoons kosher salt

Combine lamb along with other ingredients in a large plastic bag.  Marinate at room temperature for at least 2 hours or in the fridge overnight.  Preheat oven to 350 degrees.  Transfer the lamb to a foil covered pan and season with more salt.  Roast for about 45 minutes, until an instant read thermometer registers 125 degrees.  Transfer the lamb to a cutting board, tent with foil, and let rest for 15 minutes before slicing and serving.

A Vegetarian Thanksgiving

  I love Thanksgiving for so many food-related reasons. I love collecting recipes all year long and planning the menu. I love the marathon shopping trip that my mom and I make the day before Thanksgiving (which usually includes at least three grocery stores). I love making a detailed itinerary for the whole day, designating exactly who is cooking what at which point. I also love hearing my sister mock my detailed itinerary each year. And finally, I love having an excuse to spend the entire day in the kitchen (plus my mom usually cleans up for me as I go).

Sadly, I am not cooking Thanksgiving dinner this year because I’m staying on the east coast instead of heading home. My parents are coming here and we are going to The Red House which I’m sure will be amazing. Since I don’t get to enjoy making actual Thanksgiving dinner, my friends and I had fake-Thanksgiving last weekend! I decided to make it a vegetarian dinner for two reasons:  1. sides are really my favorite parts of the meal; and 2. I refuse to buy butterball turkeys from the grocery store (you can read why in this article I wrote for BC Law’s online student newspaper) but I can’t afford to buy a heritage turkey. 

Here is the whole Menu:

(you will find the recipes for the italicized items below)

Baked Brie with Almonds and Brown Sugar

Goat Cheese Biscuits

Butternut Squash Macaroni and Cheese

Leek, Mushroom, and Herb Stuffing

Mashed Sweet Potatoes

Roasted Brussels Sprouts in Lemon Brown Butter

Braised Kale

Cranberry Sauce

Apple Crisp

People were a little skeptical about the Brussels sprouts but I discovered that I loved them this summer (featured in this recipe) and I think they make a delicious side dish.  I used kale as another vegetable side - very healthy and yummy.  The recipe calls for three bunches which is A LOT of kale.  I wish I had taken a before picture- it filled up three large bowls but wilted down to an appropriate size portion.  The biscuits are a recipe that my sister and aunt make every year- they are from Art Smith’s restaurant Table 52 in Chicago.  You will also notice that I finally had the guts to add butternut squash to my mac n cheese and it was yummy!  I might add even more next time…

Goat Cheese Drop Biscuits

From Back to the Table, By Art Smith

2 cups flour

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon salt

4 tablespoons cold butter

4 tablespoons (2 ounces) goat cheese

1 cup buttermilk

Extra butter to grease the pan

½ cup parmesan, grated

Preheat your oven to 425°. Place one 10-inch cast iron pan into the oven
while it is preheating. Place flour, salt, baking soda and baking powder
into a medium-sized bowl. Cut in the butter and goat cheese. Make a well in
the middle of the ingredients and pour in the milk. Stir until the mix is
moistened, adding an extra tablespoon of milk if needed.

Remove the hot skillet from the oven and place a tablespoon of butter into
it. When the butter has melted, drop 1/4 cupfuls of batter into the pan,
(use a muffin scoop to drop the batter if you have one). Brush the tops of
the biscuits with melted butter. Bake from 14–16 minutes until browned on
the top and bottom. Remove from the oven and sprinkle with the grated
cheese. Enjoy warm!

Butternut Squash Macaroni and Cheese

makes 8-10 servings

1 ½ lbs penne

1 small butternut squash, peeled and diced into very small pieces

8 tablespoons butter, divided

4 tablespoons shallots, minced

6 tablespoons flour

4 cups nonfat milk

8 oz. extra sharp cheddar cheese

4 oz. gruyere

Sea salt and pepper

Cook the penne in heavily salted boiling water until al dente.  Drain and set aside.  Peel the butternut squash and cut into a fine dice.  In a large sauté pan, cook the butternut squash in two tablespoons of butter over medium heat until softened.  Remove from pan and wipe clean. 

Melt remaining butter and add the shallots.  Cook until the shallots become translucent, about 5 minutes.  Sprinkle with flour and stir until the flour begins to brown.  Slowly whisk in the milk, stirring constantly.  Turn up the heat until the milk is close to boiling, then reduce heat and simmer until it begins to thicken, about 10 minutes.  Add half the cheddar and all of the gruyere to the milk along with the squash, season with salt and pepper. 

Toss the sauce with the pasta.  Pour about a third of the pasta in the pan and sprinkle with some of the cheddar, then pour another third, sprinkle with more cheese, pour the final third, and top with the rest of the cheese.  Cover and bake at 350 degrees for 20 minutes, then uncover and broil for 5-10 minutes until brown and bubbly.  Yum!

  

Leek, Mushroom, and Herb Stuffing

makes 8-10 servings

1 large loaf of sourdough bread, crusts removed and cut into ½ inch cubes

3 tablespoons butter           

1 large onion, minced

1 cup celery, minced

2 cups leeks, sliced in half-moons

1 lb mixed wild mushrooms (I like chanterelles, shitake, and cremini), roughly chopped

4 garlic cloves, minced

1 cup white wine

¼ cup fresh parsley, chopped

1 tablespoon fresh sage, chopped

1 tablespoon fresh thyme, chopped

1 tablespoon kosher salt

½ teaspoon pepper

2 eggs, lightly beaten

2 cups chicken or vegetable stock

Preheat the oven to 350 degrees and position rack in the middle of the oven.  Spread bread cubes in a single layer on a baking sheet and bake until golden, stirring occasionally, 15-20 minutes.  Transfer bread to a large bowl.

Melt 2 tablespoons butter in a large pan over medium heat and add onion, celery, and leeks.  Sauté until golden brown, about 12 minutes.  Add to the bowl with bread cubes.

Without wiping skillet, melt 2 more tablespoons of butter over medium-high heat.  Add the mushrooms and garlic and sauté until they begin to soften.  Add wine and cook until it has mostly evaporated, about 5 minutes.  Add mushrooms to the bowl with the bread cubes.

Stir in the herbs, seasoning, eggs, and stock.  Transfer to a pan, cover, and bake at 350 for about a half hour.  Uncover and cook for another 15 minutes to let the stuffing brown nicely on top.

 

Mashed Sweet Potatoes

makes 8-10 servings

3 lbs sweet potatoes, peeled and cut into ½ inch pieces

1 tablespoon sea salt

3 tablespoons butter

<1/2 cup milk

Cover sweet potatoes with water in a large saucepan.  Cook, covered, until tender, about 15-20 minutes, then drain potatoes in a colander.  Transfer the potatoes back to the pan, combine with butter, and mash with a potato masher.  If the potatoes are dry, add a little milk.  Add salt to taste.

Roasted Brussels Sprouts in Lemon Browned Butter

makes 8-10 servings

2 lbs Brussels sprouts, cut in half

2 tablespoons olive oil

Sea salt

3 tablespoons unsalted butter

2 teaspoons lemon juice

Preheat the oven to 450 degrees.  Toss the Brussels sprouts with olive oil and salt, then spread on a baking sheet, cut sides down.  Roast for 40-45 minutes until the outer leaves are tender and browned.  Transfer to serving bowl.

Melt butter over medium heat and cook until it browns, stirring constantly.  Add the lemon juice to pan (be careful, it will splatter) then add Brussels sprouts to the pan and toss to combine.

Braised Kale

makes 8-10 servings

2 lbs kale (about 3 bunches), large center ribs removed, cut crosswise into ½ inch slices

3 tablespoons olive oil, divided

1 medium onion, chopped

8 garlic cloves, thinly sliced

1 teaspoon kosher salt

2 teaspoons lemon juice

Rinse the kale and drain.  Meanwhile, heat the olive oil in a large pan over medium heat and add the onion.  Sauté until the onion softens, about 5 minutes, then add the garlic and sprinkle with salt.  Continue to cook, stirring occasionally, until the onion becomes brown and slightly caramelized, about 10 minutes.   

Add kale and remaining tablespoon of olive oil and toss until it is wilted (you may have to do this in batches, waiting for it wilt before adding more).  Cover the pan and reduce heat to medium-low.  Let the kale braise for about 20 minutes, stirring occasionally and adding water by teaspoons if dry.  Transfer to serving bowl and top with lemon juice.