Sautéed Kale with Garlic, Shallots, and Capers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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The slight bitterness of the greens cuts through the richness of the meat and potatoes in this menu. Feel free to use any variety of kale (or a mix of varieties) in this dish. Green, red, or Tuscan kale (sometimes called lacinato or dinosaur kale) would all be delicious. 3 pounds kale (about 4 large bunches), thick bottom stems and center stems cut away and discarded Ingredients:
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 |
Directions:
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.
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.
3. Per serving: 105.3 kcal calories, 46.9% calories from fat, 5.5 g fat, 0.7 g saturated fat, 0 mg cholesterol, 12.9 g carbohydrates, 2.6 g dietary fiber, 0.2 g total sugars, 10.3 g net carbs, 4.0 g protein Nutritional analysis provided by Bon Appétit
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