Adapted from The Bitten Word.
2 tsp raw organic honey (optional)
1 tsp sherry vinegar
14 oz Rainbow kale (any kind will do, really)
1/4 cup + 2 tsp extra virgin olive oil
2 large shallots, sliced into thin rings
1 Tbsp unsalted, softened grass-fed butter or olive oil
- In a small bowl, whisk together the honey and vinegar. Set aside.
- Fill a large pot about 3/4 full with water. Add 1 Tbsp salt and bring to a boil over high heat.
- To trim kale, hold the stem with one hand and then, one at a time, rip the two leafy sides away from it with the other hand. Discard (or compost) the stems. Rip the leaves into 3 or 4 pieces.
- Add the kale to the boiling water and cook until just tender, 4-7 minutes. Pour into a colander and rinse with cool water to stop the leaves from cooking. Spread kale out on a rimmed baking sheet lined with a clean dishtowel to drain and dry for about 10 minutes. Pat the top with a paper towel before returning kale to the pan.
- In a small saucepan, heat 1/4 cup olive oil over medium heat. Add one shallot ring and watch for it to sizzle. When it does, add the remaining shallot rings and let them cook until they are just light brown. Remove them from the oil and let them drain on paper towels.
- Add 2 tsp olive oil and butter to the large pot or a large skillet. Add the kale to the pot and toss to coat and reheat, about 1 minute. Remove from heat and toss with the honey vinaigrette.
- Serve topped with crispy shallots.