This simple Sautéed Kale with Garlic and Shallots Recipe was inspired by one of my favorite NYC restaurants, Westville. Simple and fresh, this recipe uses only 5 key ingredients and whips up pretty quickly.
- 1 tablespoon olive oil
- 1 small shallot, chopped
- dash salt
- 1 garlic clove, chopped
- 1 bunch curly kale (stems removed, torn/cut into small 1-2″ pieces, cleaned)
- 1/4 cup water
- 1/2 teaspoon soy sauce (plus more, to taste)
- fresh black pepper, to taste
- Pre-heat a large sauté pan over medium heat. Add olive oil and shallots. Sprinkle with a dash of salt. Cook, stirring frequently, until the shallots are softened and just starting to brown, about 4-6 minutes. Add garlic, stir, and cook for 60 seconds, until the garlic becomes fragrant.
- Add the kale and water and cover, stirring occasionally, until the kale has wilted and softened, about 8-10 minutes.
- Remove lid, stir in soy sauce and pepper. Taste test and add more soy sauce and pepper, if needed.
I eat pretty large vegetable servings, so one normal-sized bunch of kale yielded enough kale for me to eat twice. If you serve smaller portions or use a bigger bunch of kale, you may be able to get more.
Kale tip: I used a normal sized bunch of kale for this recipe. If you use a smaller or larger bunch, you may want to adjust the other ingredients accordingly. I’ve seen pretty big differences in the size of kale bunches.
Note: soy sauce is a pretty strong flavor. Be sure to start with less than you think you need and add more, as desired, in very small amounts. The intent of the soy sauce is to add a little salt and umami flavor for richness. But it should taste lightly of soy sauce and less like a veggie stir-fry. However, you should flavor your kale so it makes you happy.