Condiment
Wilted Kale with Warm Shallot Dressing
Tender kale wilts into silky ribbons as a warm dressing of caramelized shallots, brown sugar, and cider vinegar cloaks each leaf. Sweet heat and bright acidity balance the greens earthy depth in every savory bite.
- Total
- 30 min
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 8
Nutrition per Serving
- Calories
- 127
- Protein
- 4g
- Carbs
- 14g
- Fat
- 7g
- Fiber
- 3g
- Sugar
- 4g
- Sodium
- 146mg
Ingredients
- 4 tbsp extra-virgin olive oil, divided
- 6 clove garlic, minced
- 3/4 tsp kosher salt, divided
- 2 lb kale (about 4 bunches), stemmed and coarsely torn
- 1/3 cup water
- 1 cup thinly sliced shallots
- 2 tsp packed light brown sugar
- 1/4 tsp cayenne pepper
- 2 tbsp cider vinegar
Instructions
- 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.