Wilted Kale with Warm Shallot Dressing
About
Vinegar is the key to making this sautéed kale recipe special. Look for vinegar that's cloudy—it likely still has some of the mother in the bottle and will give you a sweet acidity rather than a harsh bite. Organic apple cider vinegar is usually your best bet. For the most eye-catching version of this side, use different colored varieties of kale.
Ingredients
- 4 Tbsp extra-virgin olive oil, divided
- 6 cloves garlic, minced
- 3/4 tsp kosher salt, divided
- 2 pounds kale (about 4 bunches), stemmed and coarsely torn
- 1/3 cup water
- 1 cup thinly sliced shallots
- 2 tsp packed light brown sugar
- 1 tsp cayenne pepper
- 2 Tbsp cider vinegar
Directions
- Heat 1 tablespoon oil in a large pot over medium heat. Add garlic and 1/2 teaspoon salt; cook, stirring, until fragrant, about 1 minute. Add one-third of the kale and stir until starting to wilt. Repeat with the remaining kale in two more batches. Stir in water. Cover and cook, stirring often, until tender, 8 to 10 minutes.
- Meanwhile, heat the remaining 3 tablespoons oil in a small skillet over medium heat. Add shallots and cook, stirring often, until starting to brown, 2 to 3 minutes. Sprinkle with brown sugar, cayenne and the remaining 1/4 teaspoon salt; cook, stirring often, until golden brown, 2 to 4 minutes more. Remove from heat and carefully stir in vinegar. Pour the dressing over the kale and toss to coat.