Sautéed Kale with Garlic, Shallots, and Capers

german garlic side sauté vegetarian quick & easy low cal high fiber kale oktoberfest healthy low cholesterol vegan shallot capers bon appétit kidney friendly pescatarian paleo dairy free wheat/gluten-free peanut free tree nut free soy free no sugar added kosher

N/A

Makes 12 servings

Source

Ingredients

1/4 cup olive oil

1/2 cup finely chopped shallots (about 2 large)

4 garlic cloves, minced

2 tablespoons drained capers, chopped

Coarse kosher salt

Method

Bring extra-large pot of salted water to boil. Add kale and cook until almost tender, about 8 minutes. Drain. Rinse kale under cold running water. Drain again. Coarsely chop kale. DO AHEAD: Can be made 6 hours ahead. Cover and chill.

Heat oil in large pot (preferably nonstick) over medium heat. Add shallots and sauté until tender but not brown, about 3 minutes. Add garlic and capers; stir 1 minute. Stir in kale and sauté until tender and heated through, about 7 minutes. Season to taste with coarse salt and pepper. Transfer kale to large bowl and serve.