Kale with Pickled Shallots

Ingredients for Kale with Pickled Shallots

• 60ml red-wine vinegar

• 3 tablespoons extra-virgin olive oil

• Pinch of sugar

• 110g thinly sliced shallots (1 cup)

• 3/4 cup water

• 900g kale (2 bunches), stems and centre ribs discarded

How to make Kale with Pickled Shallots

Bring vinegar, oil, sugar, and 1/4 teaspoons salt to a simmer in a small saucepan. Stir in shallots and remove from heat.

Bring water to a simmer in a large pot, then add kale, 1/2 teaspoons salt, and 1/4 teaspoons pepper and cook, uncovered, stirring, until kale is wilted and crisp-tender and liquid has evaporated, 5 to 8 minutes. Toss with shallot mixture, then season with salt and pepper.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.