Sautéed Kale with Garlic, Shallots, and Capers
This sautéed kale recipe is flavored with the holy trinity: garlic, shallots, and capers.
- 3 pounds kale (about 4 large bunches), thick bottom stems and center stems cut away and discarded
- 1/2 cup finely chopped shallots (about 2 large)
- 2 tablespoons drained capers, chopped
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.