Sauteed Kale with Garlic, Shallots, and Capers
- 3 pounds kale (about 4 large bunches), thick bottom stems and center stems cut away and discarded
- 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
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- 3 pounds kale (4 large bunches)
- Shallots (1/2 cup)
- Condiments
- Capers (2 tablespoons)
- Cooking & Baking
- Garlic cloves (4)
- Kosher salt, Coarse (1)
- Olive oil (1/4 cup)
Preparation
Read recipe preparation on bonappetit.com
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Published October 1, 2009 (3 years ago).
3 people saved this recipe.
