Kale with Caramelized Shallots

By  Brian Faulkner  On

Kale with Caramelized Shallots

Forget romaine lettuce. Kale is earthy, green, and loaded with nutrition.  This side dish pairs well with any meat dish.

Kale with Caramelized Shallots
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  1. 2 bunches kale
  2. 6 BCfresh shallots, thinly sliced
  3. 3 tbsp extra virgin olive oil
  4. 1 tbsp lemon juice
  5. 1/8 tsp sea salt
  6. Freshly ground pepper
  1. In large pan, sauté shallots in 1 tbsp olive oil for 6-8 minutes until soft and caramelized. Add lemon juice and sauté 2-3 minutes to brown. Remove from heat and set aside.
  2. Bring large pot of water to boil. Cut and remove stem ends from kale and submerge whole leaves in boiling water for 2-3 minutes until tender and bright green. Remove from heat, drain water, and cut leaves into bite-sized pieces. Add kale to pan with shallots and sauté 1 minute. Add remaining 2 tbsp oil and season with salt and pepper. Serve.
BCfresh Vegetables


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