Kale with Caramelized Shallots
Dress Up the Ordinary
Kale is one of the healthiest vegetables around. This hearty green has a great, earthy flavor--a little sweet, a little peppery, with slightly bitter edge. It's delicious braised with sweet, caramelized shallots, a little garlic, and a generous drizzle of extra-virgin olive oil.
1 pound kale, thick stems and ribs trimmed and chopped, leaves chopped
3 tablespoons extra-virgin olive oil, divided
1/2 teaspoon dried thyme
12 shallots, peeled and thinly sliced
1 clove garlic, minced
Salt and ground black pepper
Bring a pot of salted water to a boil over high heat. Set up a large bowl of ice water nearby. Add the kale to the boiling water and cook for 2-3 minutes. Drain the kale and stop cooking process by transferring it to the bowl of ice water. Let the kale sit in the ice water for 2-3 minutes, then drain it and set it aside.
Combine 2 tablespoons of the olive oil, the shallots, and the thyme in a large sauté pan. Cook over medium heat, stirring occasionally, for 5-8 minutes, until the shallots are caramelized and golden brown. Add the garlic and cook for another minute.
Add the drained kale and diluted Glace de Poulet Gold® to the pan and simmer over medium heat, 3-5 minutes, until the kale is tender and heated through. Drizzle with the remaining olive oil, mix well, and cook 1-2 minutes more. Season to taste with salt and pepper.