More About Wilted Kale with Warm Shallot Dressing
4 tablespoons extra-virgin olive oil, divided
6 cloves garlic, minced
¾ teaspoon kosher salt, divided
2 pounds kale (about 4 bunches), stemmed and coarsely torn
⅓ cup water
1 cup thinly sliced shallots
2 teaspoons packed light brown sugar
¼ teaspoon cayenne pepper
2 tablespoons cider vinegar
Heat 1 tablespoon oil in a large pot over medium heat. Add garlic and 1/2 teaspoon salt; cook, stirring, until fragrant, about 1 minute. Add one-third of the kale and stir until starting to wilt. Repeat with the remaining kale in two more batches. Stir in water. Cover and cook, stirring often, until tender, 8 to 10 minutes.
Meanwhile, heat the remaining 3 tablespoons oil in a small skillet over medium heat. Add shallots and cook, stirring often, until starting to brown, 2 to 3 minutes. Sprinkle with brown sugar, cayenne and the remaining 1/4 teaspoon salt; cook, stirring often, until golden brown, 2 to 4 minutes more. Remove from heat and carefully stir in vinegar. Pour the dressing over the kale and toss to coat.
Serving Size: 2/3 cup each
Per Serving: 127 calories; protein 3.6g; carbohydrates 14.1g; dietary fiber 3.1g; sugars 3.5g; fat 7.3g; saturated fat 1g; vitamin a iu 16879.7IU; vitamin c 95.5mg; folate 14.7mcg; calcium 146.4mg; iron 1.7mg; magnesium 15.9mg; potassium 217mg; sodium 146.4mg; thiamin 0.1mg; added sugar 1g.
Exchanges: 2 1/2 vegetable, 1 1/2 fat