Name: Sautéed Kale with Garlic, Shallots, and Capers
Yield: Makes 12 servings
Ingredients: 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

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Sautéed Kale with Garlic, Shallots, and CapersPatricia Heal

The slight bitterness of the greens cuts through the richness of the meat and potatoes in this menu. Feel free to use any variety of kale (or a mix of varieties) in this dish. Green, red, or Tuscan kale (sometimes called lacinato or dinosaur kale) would all be delicious. 3 pounds kale (about 4 large bunches), thick bottom stems and center stems cut away and discarded

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