Gently pickling the shallots mellows them and also adds hints of sweetness and acidity. Tossing them with some earthy, quick-cooked kale makes for a pleasing contrast in flavors.
Ingredients
1/4 cup red-wine vinegar
3 tablespoons extra-virgin olive oil
Pinch of sugar
1/4 lb thinly sliced shallots (1 cup)
3/4 cup water
2 pounds kale (2 bunches), stems and center ribs discarded
Directions
Bring vinegar, oil, sugar, and 1/4 teaspoon salt to a simmer in a small saucepan. Stir in shallots and remove from heat.
Bring water to a simmer in a large pot, then add kale, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, uncovered, stirring, until kale is wilted and crisp-tender and liquid has evaporated, 5 to 8 minutes. Toss with shallot mixture, then season with salt and pepper.
