Braised Kale W / Shallots Recipe

Prepare the kale

Wash the kale thoroughly. Strip the tough stems by running your fingers down each stem and discard stems (or save for stock). Stack the leaves, roll them and slice crosswise into 1/2-inch ribbons. You should have about 6–7 cups packed.

Mince aromatics

Peel the shallots and slice them thinly. Smash and mince the garlic cloves and set aside.

Sweat shallots

Heat a large wide skillet or sauté pan over medium heat. Add the olive oil and butter. When the butter foams, add the sliced shallots and a pinch of salt. Cook, stirring occasionally, until shallots are softened and translucent, about 4–5 minutes; do not let them brown.

Add garlic & spices

Add the minced garlic and crushed red pepper flakes to the shallots and cook 30–45 seconds, until fragrant.

Add kale and deglaze

Add the sliced kale in batches, tucking it down as it wilts so it fits in the pan. Pour in the vegetable or chicken stock and add the apple cider vinegar. Stir to combine and scrape any browned bits from the bottom of the pan. Increase heat to medium-high until the liquid comes to a gentle simmer.

Braise

Reduce heat to medium-low, cover the pan with a lid (or foil) and let the kale braise for 8–12 minutes, stirring once halfway through, until tender but still bright green. If you prefer firmer kale, check at 6 minutes; for very soft, cook up to 12–15 minutes while adding a splash more stock if it becomes dry.

Season and finish

Uncover, increase heat to medium-high for 1 minute to evaporate excess liquid if necessary. Stir in the lemon juice (optional), taste and adjust seasoning with kosher salt and freshly ground black pepper. If desired, sprinkle in grated Parmigiano-Reggiano and stir until just melted.

Transfer the braised kale to a serving bowl. Garnish with toasted pine nuts or chopped toasted almonds for crunch and an extra drizzle of olive oil if desired. Serve hot as a side dish.