Kale with Pickled Shallots |
|
 |
Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Gently pickling the shallots mellows them and also adds hints of sweetness and acidity. Tossing them with some earthy, quick-cooked kale makes for a pleasing contrast in flavors. Ingredients:
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 |
Directions:
1. Bring vinegar, oil, sugar, and 1/4 teaspoon salt to a simmer in a small saucepan. Stir in shallots and remove from heat.
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.
|
|