Vinegar is the key to making this sauteed 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.

Wilted Kale with Warm Shallot Dressing

Serves 8

Active Time: 40 minutes

Total Time: 40 minutes

4 tablespoons extra-virgin olive oil, divided

6 cloves garlic, minced

3/4 teaspoon kosher salt, divided

2 pounds kale (about 4 bunches), stemmed and coarsely torn

1/3 cup water

1 cup thinly sliced shallots

2 teaspoons packed light brown sugar

1/4 teaspoon cayenne pepper

2 tablespoons cider vinegar

1. 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. Add remaining kale in two more batches, stirring each time. Stir in water. Cover and cook, stirring often, until tender, 8 to 10 minutes.

2. 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.

Recipe nutrition per serving: 127 Calories, Total Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Carbohydrates: 14 g, Fiber: 3 g, Total Sugars: 3 g, Added Sugars: 1 g, Protein: 4 g, Sodium: 146 mg, Potassium: 217 mg, Folate: 15 mcg, Calcium: 146 mg. Carbohydrate servings: 1.

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(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

©2026 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.