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Kale with Caramelized Shallots

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
  • 2 teaspoons Glace de Poulet Gold® (or Veggie-Stock Gold®) dissolved in 1 cup hot water
  • Salt and ground black pepper


  1. 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.
  2. 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.
  3. 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.
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Classic French Stocks and Sauces