Kale with Pickled Shallots
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 (side dish) servings
- 3/4 cup water
- pinch of sugar
- 3 tablespoons extra-virgin olive oil
- 2 pounds kale (2 bunches), stems and center ribs discarded
- 1/4 cup red-wine vinegar
- Carbohydrate 5 g(2%)
- Cholesterol 121 mg(40%)
- Fat 42 g(65%)
- Fiber 1 g(3%)
- Protein 24 g(48%)
- Saturated Fat 12 g(62%)
- Sodium 128 mg(5%)
- Calories 500
Preparation Bring vinegar, oil, sugar, and 1/4 teaspoon salt to a simmer in a small saucepan. Stir in shallots and remove from heat. Bring water to a simmer in a large pot, then add kale, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, uncovered, stirring, until kale is wilted and crisp-tender and liquid has evaporated, 5 to 8 minutes. Toss with shallot mixture, then season with salt and pepper.
Preparation Bring vinegar, oil, sugar, and 1/4 teaspoon salt to a simmer in a small saucepan. Stir in shallots and remove from heat. Bring water to a simmer in a large pot, then add kale, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, uncovered, stirring, until kale is wilted and crisp-tender and liquid has evaporated, 5 to 8 minutes. Toss with shallot mixture, then season with salt and pepper.
