Ingredients
1 bunch kale
Extra-virgin olive oil
1 shallot, minced
Kosher salt and freshly ground pepper
Preparation
Remove kale leaves from stems; thinly slice leaves crosswise.
Heat a large skillet over medium-high. Add a couple tablespoons oil and shallot.
Cook, stirring, until shallot is translucent. Stir in kale, season with salt and pepper, and cook until just wilted, about 3 to 5 minutes.
