Kale Ribbons
Photo: Iain Bagwell
Here’s a simple way to cook one of winter’s most flavorful vegetables. Try it with cooked penne or orecchiette; stirred into sautéed mushrooms; added to a Spanish-style potato omelet; or folded into quiche.
This recipe goes with: Sumac Hummus with Kale Ribbons and Roasted Delicata Squash.
How to Make It
Step 1
1
Tear kale leaves from stems, keeping leaves as intact as possible. Stack leaves, roll into rough bundles, and slice into thin (1/4 in.) ribbons.
Step 2
2
Heat oil in a large wide pot over medium-low heat. Add shallots and cook, stirring, until just beginning to brown, 3 to 5 minutes.
Step 3
3
Add kale ribbons and salt. Cook over medium-high heat, turning often with tongs, until kale is just wilted but still bright green, 4 to 7 minutes (if you're cooking it to store, keep it slightly crunchy, since it will soften when you reheat). Serve warm or at room temperature.
Ingredients
2 pounds lacinato (aka Tuscan or dinosaur) kale (4 or 5 bunches), rinsed well
6 tablespoons extra-virgin olive oil
2/3 cup thinly sliced shallots
1 teaspoon fine sea salt
Directions
Step 1
1
Tear kale leaves from stems, keeping leaves as intact as possible. Stack leaves, roll into rough bundles, and slice into thin (1/4 in.) ribbons.
Step 2
2
Heat oil in a large wide pot over medium-low heat. Add shallots and cook, stirring, until just beginning to brown, 3 to 5 minutes.
Step 3
3
Add kale ribbons and salt. Cook over medium-high heat, turning often with tongs, until kale is just wilted but still bright green, 4 to 7 minutes (if you're cooking it to store, keep it slightly crunchy, since it will soften when you reheat). Serve warm or at room temperature.
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