Sauteed Kale with Garlic, Shallots and Capers (Bon Appetit)


Grill Master
Staff member
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I was in the mood for swiss chard, but my store was completely out of it. Decided to try kale again (I was off it for awhile).

This was wonderful! I only used 1 bunch and adapted the recipe. As written, it serves 12.


Sauteed Kale with Garlic, Shallots and Capers (Bon Appetit)

3 pounds kale (about 4 large bunches), thick bottom stems and center stems cut away and discarded

1/4 cup olive oil

1/2 cup finely chopped shallots (about 2 large)

4 garlic cloves, minced

2 tablespoons drained capers, chopped

Coarse kosher salt

Step 1

Bring extra-large pot of salted water to boil. Add kale and cook until almost tender, about 8 minutes. Drain. Rinse kale under cold running water. Drain again. Coarsely chop kale. DO AHEAD Can be made 6 hours ahead. Cover and chill.

Step 2

Heat oil in large pot (preferably nonstick) over medium heat. Add shallots and sauté until tender but not brown, about 3 minutes. Add garlic and capers; stir 1 minute. Stir in kale and sauté until tender and heated through, about 7 minutes. Season to taste with coarse salt and pepper. Transfer kale to large bowl and serve.

Kale, sauteed.JPG