Wilted Kale with Warm Shallot Dressing

Wilted Kale with Warm Shallot Dressing

2 Reviews
From: EatingWell Magazine, November/December 2016

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.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 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


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  1. Heat 1 tablespoon oil in a large pot over medium heat. Add garlic and ½ 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.
  2. 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 ¼ 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 information

  • Serving size: ⅔ cup each
  • Per serving: 127 calories; 7 g fat(1 g sat); 3 g fiber; 14 g carbohydrates; 4 g protein; 15 mcg folate; 0 mg cholesterol; 3 g sugars; 1 g added sugars; 16,880 IU vitamin A; 96 mg vitamin C; 146 mg calcium; 2 mg iron; 146 mg sodium; 217 mg potassium
  • Nutrition Bonus: Vitamin A (338% daily value), Vitamin C (160% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2½ vegetable, 1½ fat

Reviews 2

December 07, 2017
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By: Dana
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.
November 29, 2017
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By: hwaynek
Don't change a thing! What a wonderful combination.
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