Photo: Randy Mayor; Styling: Lindsey Lower
Wilted Kale with Toasted Shallots makes for one über-nutritious and delicious side dish.
Serves 4 (serving size: about 1 cup)
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1 tablespoon olive oil
2 shallots, very thinly sliced
1 pound stemmed, chopped Lacinato kale
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Heat olive oil in a large skillet over medium-high heat. Add shallots; sauté 2 minutes or until golden brown. Add kale; cook 3 minutes or until kale wilts. Stir in salt and pepper.
Fat 4.2 g
Satfat 0.6 g
Sodium 171 mg