Name: Sautéed Kale with Garlic, Shallots, and Capers
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

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This sautéed kale recipe is flavored with the holy trinity: garlic, shallots, and capers.

Recipe notes