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Kale Ribbons

Makes about 6 cups (serving size: 1/2 cup)

Total Time
45 mins

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.


Photo: Iain Bagwell
 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
Step 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

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

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.

Nutrition Facts

Servings Makes about 6 cups (serving size: 1/2 cup)

Amount Per Serving
Calories 93Calories from Fat 65
% Daily Value *
Total Fat 7g11%

Saturated Fat 1g5%
Cholesterol 0.0mg0%
Sodium 147mg7%
Total Carbohydrate 7.1g3%

Dietary Fiber 0.7g3%
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.