Nutrition Information (per serving)
1 tsp extra-virgin olive oil
2 Tbsp sliced shallots
1 bunch kale, thick stems removed
½ tsp sea salt
¼ tsp freshly ground black pepper
2 Tbsp water
2 Tbsp apple cider vinegar
- Heat olive oil in a large sauté pan over medium heat. Sauté shallots until translucent.
- Add kale, salt and pepper. Add water to steam and soften vegetables. Cook uncovered, stirring occasionally, until liquid is almost gone.
- Add vinegar and cook until pan is almost dry.