Photo: Iain Bagwell
Total Time
45 Mins
Makes about 6 cups (serving size: 1/2 cup)

Here's a simple way to cook one of winter's most flavorful vegetables. Try it with cooked penne or orecchiette; stirred into sautéed mushrooms; added to a Spanish-style potato omelet; or folded into quiche.

This recipe goes with: Sumac Hummus with Kale Ribbons and Roasted Delicata Squash.

How to Make It

Step 1

Tear kale leaves from stems, keeping leaves as intact as possible. Stack leaves, roll into rough bundles, and slice into thin (1/4 in.) ribbons.

Step 2

Heat oil in a large wide pot over medium-low heat. Add shallots and cook, stirring, until just beginning to brown, 3 to 5 minutes.

Step 3

Add kale ribbons and salt. Cook over medium-high heat, turning often with tongs, until kale is just wilted but still bright green, 4 to 7 minutes (if you're cooking it to store, keep it slightly crunchy, since it will soften when you reheat). Serve warm or at room temperature.

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