Wilted Kale with Warm Shallot Dressing

• Vegan
• Gluten free

• Produce

  • 4 bunches 2 pounds kale
  • 6 cloves Garlic
  • 1 cup Shallots

• Baking & Spices

  • 2 tsp Brown sugar, packed light
  • 1/4 tsp Cayenne pepper
  • 3/4 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Cider vinegar
  • 4 tbsp Olive oil, Extra Virgin

• Liquids

  • 1/3 cup Water

Found on eatingwell.com

Description

Ingredients

• 4 tablespoons extra-virgin olive oil, divided
• 6 cloves garlic, minced
• ¾ teaspoon kosher salt, divided
• 2 pounds kale (about 4 bunches), stemmed and coarsely torn
• ⅓ cup water
• 1 cup thinly sliced shallots
• 2 teaspoons packed light brown sugar
• ¼ teaspoon cayenne pepper
• 2 tablespoons cider vinegar

Directions

• Heat 1 tablespoon oil in a large pot over medium heat. Add garlic and ½ 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 ¼ 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.

Nutrition