- 1 large bunch kale, washed
- 2 shallots or 1 small onion, thinly sliced
- 2 tablespoons olive oil
- 1/3 cup water or chicken stock
- 1 tablespoon balsamic vinegar
- Salt and pepper, to taste
Step 1 – Coarsely chop kale, discarding tough stems.
Step 2 – Heat olive oil in large skillet until shimmering and add shallots. Saute over medium heat until softened.
Step 3 – Add kale to pan, moving it around with tongs to wilt it evenly.
Step 4 – When kale is wilted, add stock, tightly cover skillet and turn heat to low. Simmer until liquid is absorbed, about ten to fifteen minutes. If kale is not yet tender, add a few more tablespoons of liquid and continue to simmer gently.
Step 5 – When kale is tender but still bright green, remove the lid and turn up the heat to cook off any remaining liquid.
Step 6 – Add balsamic vinegar and salt and pepper, to taste.