Kale with caramelized shallots
2 bunches kale
6 large shallots, thinly sliced
3 tablespoons extra-virgin olive oil, divided
1 tablespoon lemon juice
1/8 teaspoon coarse sea salt
Freshly ground black pepper
In a large skillet or Dutch oven over medium heat, sauté shallots in 1 tablespoon olive oil for 6-8 minutes or until very soft and caramelized.
Add lemon juice and sauté another 2-3 minutes to brown. Remove from heat and set aside.
Bring a large pot of water to a boil. Cut and remove dried stem ends from kale and submerge whole leaves in boiling water for 2-3 minutes or until tender and bright green. Remove from heat, drain water and cut leaves into bite-size pieces. Add kale to pan with shallots and sauté 1 minute. Add remaining 2 tablespoons oil, season to taste with salt and pepper and serve. Makes 6 servings
- "Clean Food: A Seasonal Guide to Eating Close to the Source," by Terry Walters (Sterling Epicure, $30)
