Recipe information
Yield
8 Servings
Ingredients
1
/4 cup extra-virgin olive oil
1
cup thinly sliced shallots
2
garlic cloves, crushed
1
teaspoon crushed red pepper flakes
1
3/4 pounds assorted greens (such as kale and Swiss chard), stems removed and thinly sliced, leaves chopped
1
/4 cup apple cider vinegar
3
tablespoons unsalted butter
Kosher salt, freshly ground pepper
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Preparation
Heat oil in a large heavy pot over medium heat. Add shallots and garlic. Cook, stirring often, until soft, about 5 minutes. Add red pepper flakes; stir 1 minute. Add kale stems; sauté for 4 minutes. Add leaves and cook, tossing often, until crisp-tender, about 5 minutes. Stir in vinegar. Add butter; toss until melted. Season with salt and pepper.
Nutrition Per Serving
One serving contains: Calories (kcal) 146.5 %Calories from Fat 71.3 Fat (g) 11.6 Saturated Fat (g) 3.7 Cholesterol (mg) 11.3 Carbohydrates (g) 9.6 Dietary Fiber (g) 1.3 Total Sugars (g) 2.2 Net Carbs (g) 8.4 Protein (g) 2.6 Sodium (mg) 52.2