New recipes

Sautéed Kale with Garlic, Shallots, and Capers

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

Recipe Preparation

  • 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.

Nutritional Content

One serving contains the following: Calories (kcal) 105.3 %Calories from Fat 46.9 Fat (g) 5.5 Saturated Fat (g) 0.7 Cholesterol (mg) 0 Carbohydrates (g) 12.9 Dietary Fiber (g) 2.6 Total Sugars (g) 0.2t Net Carbs (g) 10.3 Protein (g) 4.0Reviews Section

Watch the video: Lemon Garlic Kale. Quick Recipe