Heat a Dutch oven over medium heat. Add olive oil; swirl to coat. Add sliced shallots; cook 5 minutes or until golden, stirring frequently. Add kale, salt, and pepper to pan; cook 2 minutes. Add chicken stock; cover and cook 4 minutes or until tender, stirring occasionally.
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My first time using this particular type of kale. It wasn't a huge hit (we prefer spinach to kale) but the prep was easy and it was a nice side to the fish we served tonight. I'd definitely make this with spinach but omit the broth part.