kale-ribbons-su.jpg
Photo: Iain Bagwell
Total Time 45 mins
AuthorCharity Ferreira

Here’s a simple way to cook one of winter’s most flavorful vegetables. Try it with cooked penne or orecchiette; stirred into sautĂ©ed 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.

Kale Ribbons

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