Interested in expanding your side dish repertoire? Then you may want to check out this recipe! Kale is both a hearty and healthy vegetable, making it the perfect option for a delicious side for your next dinner.
Makes 8 servings
4 tablespoons extra-virgin olive oil, divided
6 cloves garlic, minced
¾ teaspoon kosher salt, divided
2 pounds kale (about 4 bunches), stemmed and coarsely torn
⅓ cup water
1 cup thinly sliced shallots
2 teaspoons packed light brown sugar
¼ teaspoon cayenne pepper
2 tablespoons cider vinegar
Active time 40 minutes
Total time 40 minutes
- Heat 1 tablespoon oil in a large pot over medium heat. Add garlic and 1/2 teaspoon salt; cook, stirring, until fragrant, about 1 minute.
- Add one-third of the kale and stir until it starts to wilt. Repeat with the remaining kale in two more batches.
- Stir in water. Cover and cook, stirring often, until tender, 8 to 10 minutes.
- Meanwhile, heat the remaining 3 tablespoons oil in a small skillet over medium heat. Add shallots and cook, stirring often, until starting to brown, 2 to 3 minutes. Sprinkle with brown sugar, cayenne and the remaining 1/4 teaspoon salt; cook, stirring often, until golden brown, 2 to 4 minutes more. Remove from heat and carefully stir in vinegar.
- Pour the dressing over the kale and toss to coat.
- Vinegar is the key to making this sautéed kale recipe special. Look for vinegar that’s cloudy—it likely still has some of the “mother” in the bottle and will give you a sweet acidity rather than a harsh bite. Organic apple cider vinegar is usually your best bet.
- For the most eye-catching version of this side, use different colored varieties of kale.
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