KALE WITH PICKLED SHALLOTS

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Kale with Pickled Shallots image

Provided by Ian Knauer

Categories     Leafy Green     Vegetable     Side     Vegetarian     Quick & Easy     Kale     Fall     Winter     Brine     Healthy     Shallot     Gourmet     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 (side dish) servings

Number Of Ingredients 6

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

Steps:

  • Bring vinegar, oil, sugar, and 1/4 teaspoon salt to a simmer in a small saucepan. Stir in shallots and remove from heat.
  • 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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