#SundayCookingAdventures: Kale with Toasted Shallots

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This may be the quickest side I’ve ever made. And it tastes good. I think I could come home from work and make this one, especially I wash and pick the kale the night before.

Unless you’re eating a salad every day with dark greens (i.e., not iceberg lettuce), you’re not getting enough greens. Dark greens provide us with huge amounts of vitamins K, A and C, among other nutrients. Kale is also believed to protect people from cancer, including breast, bladder, prostate, ovary and colon.

If you don’t like kale, you might want to try one of the newer varieties, such as Lacinato kale used in this recipe. It is easier to wash, prepare and cook; and the taste is milder than the traditional kale your mother might have made.

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This recipe mixes kale with browned shallots and has a wonderful flavor. I didn’t use salt so I added about 1/4 teaspoon of red pepper flakes for a little more zing. The browned shallots bring an unexpected flavor. You can also substitute onions if you don’t have shallots.

I doubled this recipe — one pound of kale wasn’t going to go far in my house. Here is a link to the original recipe from the May 2014 issue of Cooking Light Magazine. Eat your greens by enjoying this recipe.

Wilted Kale with Toasted Shallots


1 tablespoon olive oil
4 shallots, very thinly sliced
2 pounds stemmed, chopped Lacinato kale
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red hot pepper flakes.


Heat olive oil in a large skillet over medium-high heat. Add shallots; sauté 2 minutes or until golden brown. Add kale; cook 3 minutes or until kale wilts. Stir in hot pepper flakes and pepper. Serve.

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