Kale with Pickled Shallots Recipe

Kale with Pickled Shallots Recipe

  • 1/4 cup red-wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • Pinch of sugar
  • 1/4 lb thinly sliced shallots (1 cup)
  • 3/4 cup water
  • 2 pounds kale (2 bunches), stems and center ribs discarded
  1. Bring vinegar, oil, sugar, and 1/4 teaspoon salt to a simmer in a small saucepan. Stir in shallots and remove from heat.
  2. 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.
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