1 tsp extra-virgin olive oil
2 Tbsp sliced shallots
1 bunch kale, thick stems removed
1/2 tsp sea salt
1/4 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.