Health Advocate Blog

Recipe: Wilted Kale with Warm Shallot Dressing

From EatingWell

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

  1. 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.
  2. Add one-third of the kale and stir until it starts to wilt. Repeat with the remaining kale in two more batches.
  3. Stir in water. Cover and cook, stirring often, until tender, 8 to 10 minutes.
  4. 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.
  5. 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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