Vegan Vegan Holidays Vegan Thanksgiving Vegan Thanksgiving Sides Wilted Kale with Warm Shallot Dressing 5.0 (2) 2 Reviews Vinegar is the key to making this sautéed kale recipe special. Look for vinegar that's cloudy--it likely still has some of the mother in the bottle and will give you a sweet acidity rather than a harsh bite. Organic apple cider vinegar is usually your best bet. For the most eye-catching version of this side, use different colored varieties of kale. By Summer Miller Summer Miller See More Summer Miller is an award-winning cookbook author, journalist and an IACP finalist in essay writing and memoir. She has more than two decades of publishing experience, and her recipes, food writing and editing chops span both print and digital media. EatingWell's Editorial Guidelines Updated on March 5, 2020 Save Rate PRINT Share Close Cook Time: 40 mins Total Time: 40 mins Servings: 8 Yield: 8 servings Nutrition Profile: Low-Carb Diabetes-Friendly Nut-Free Dairy-Free Healthy Immunity Low-Sodium Soy-Free High-Fiber Heart-Healthy Vegan Vegetarian Egg-Free Gluten-Free Low-Calorie Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed and tested at its original yield and has not been tested at other yields. Note that only the ingredient list is scaled, so you may need to make adjustments to ingredient amounts, cooking times and equipment sizes in the recipe steps. Scaling could also impact the nutrition analysis. Original recipe (1X) yields 8 servings 4 tablespoons extra-virgin olive oil, divided 6 cloves garlic, minced ¾ teaspoon kosher salt, divided 2 pounds kale (about 4 bunches), stemmed and coarsely torn ⅓ cup water 1 cup thinly sliced shallots 2 teaspoons packed light brown sugar ¼ teaspoon cayenne pepper 2 tablespoons cider vinegar Directions Heat 1 tablespoon oil in a large pot over medium heat. Add garlic and 1/2 teaspoon salt; cook, stirring, until fragrant, about 1 minute. Add one-third of the kale and stir until starting to wilt. Repeat with the remaining kale in two more batches. Stir in water. Cover and cook, stirring often, until tender, 8 to 10 minutes. Meanwhile, heat the remaining 3 tablespoons oil in a small skillet over medium heat. Add shallots and cook, stirring often, until starting to brown, 2 to 3 minutes. Sprinkle with brown sugar, cayenne and the remaining 1/4 teaspoon salt; cook, stirring often, until golden brown, 2 to 4 minutes more. Remove from heat and carefully stir in vinegar. Pour the dressing over the kale and toss to coat. Originally appeared: EatingWell Magazine, November/December 2016 Save Rate Print Nutrition Facts (per serving) 127 Calories 7g Fat 14g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Serving Size 2/3 cup each Calories 127 % Daily Value * Total Carbohydrate 14g 5% Dietary Fiber 3g 11% Total Sugars 4g Added Sugars 1g 2% Protein 4g 7% Total Fat 7g 9% Saturated Fat 1g 5% Vitamin A 16880IU 338% Vitamin C 96mg 106% Folate 15mcg 4% Sodium 146mg 6% Calcium 146mg 11% Iron 2mg 9% Magnesium 16mg 4% Potassium 217mg 5% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.