Kale with Pickled Shallots
A healthy side dish featuring tender kale tossed with quick-pickled shallots in a tangy red wine vinegar dressing. The perfect balance of bitter greens and sharp, aromatic alliums.
4 servings
13 min
Ingredients
- •¼ cup red-wine vinegar
- •3 tablespoons extra-virgin olive oil
- •⅛ teaspoon sugar
- •¼ lb shallots
- •¾ cup water
- •2 pounds kale
- •kale stems
Cooking Instructions
- 1.
Bring vinegar, oil, sugar, and 1/4 teaspoon salt to a simmer in a small saucepan. Stir in shallots and remove from heat.
5 min
- 2.
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.
8 min
