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

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Ingredients

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Directions

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  • 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.

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  • 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;

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