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.
- 2 bunches kale
- 6 BCfresh shallots, thinly sliced
- 3 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1/8 tsp sea salt
- Freshly ground pepper
- 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.
- 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.