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. Source: EatingWell Magazine, November/December 2016

Summer Miller


Ingredient Checklist


Instructions Checklist
  • 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 starting 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.

Nutrition Facts

127 calories; 7.3 g total fat; 1 g saturated fat; 146 mg sodium. 217 mg potassium; 14.1 g carbohydrates; 3.1 g fiber; 3 g sugar; 3.6 g protein; 16880 IU vitamin a iu; 96 mg vitamin c; 15 mcg folate; 146 mg calcium; 2 mg iron; 16 mg magnesium; 1 g added sugar;

Reviews (2)

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  • 5 star values: 2
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Rating: 5 stars
Love the vinegar in this. We added some crispy shallots we coated in baking soda so they browned perfectly. The addition of dried fruit is satisfying too. Making again tonight. Read More
Rating: 5 stars
Don't change a thing! What a wonderful combination. Read More