- 3 tablespoons ghee (clarified butter) or unsalted butter
- 1 large shallot, thinly sliced into rings
- 2 bunches curly or Tuscan kale, ribs and stems removed, leaves torn into 2″ pieces
- 2 tablespoons prepared lime pickle, chopped
- Kosher salt, freshly ground pepper
- Heat ghee in a large skillet over medium-high heat. Add shallot and cook, stirring often, until beginning to brown, about 4 minutes. Working in batches, add kale, tossing and letting it cook down slightly before adding another handful or two, and adding a splash of water if pan looks dry. Add lime pickle and cook, tossing often, until kale is wilted and tender, 5–8 minutes; season with salt and pepper.