This sautéed kale recipe is flavored with the holy trinity: garlic, shallots, and capers.
Recipe information
Yield
12 Servings
Ingredients
3
pounds kale (about 4 large bunches), thick bottom stems and center stems cut away and discarded
1
/4 cup olive oil
1
/2 cup finely chopped shallots (about 2 large)
4
garlic cloves, minced
2
tablespoons drained capers, chopped
Coarse kosher salt
Need to make a substitution?
Preparation
Step 1
Bring extra-large pot of salted water to boil. Add kale and cook until almost tender, about 8 minutes. Drain. Rinse kale under cold running water. Drain again. Coarsely chop kale. DO AHEAD Can be made 6 hours ahead. Cover and chill.
Step 2
Heat oil in large pot (preferably nonstick) over medium heat. Add shallots and sauté until tender but not brown, about 3 minutes. Add garlic and capers; stir 1 minute. Stir in kale and sauté until tender and heated through, about 7 minutes. Season to taste with coarse salt and pepper. Transfer kale to large bowl and serve.
Nutrition Per Serving
One serving contains the following: Calories (kcal) 105.3 %Calories from Fat 46.9 Fat (g) 5.5 Saturated Fat (g) 0.7 Cholesterol (mg) 0 Carbohydrates (g) 12.9 Dietary Fiber (g) 2.6 Total Sugars (g) 0.2t Net Carbs (g) 10.3 Protein (g) 4.0