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
Recipe information
Yield
Makes 12 servings
Ingredients
Preparation
Step 1
Bring extra-large pot of salted water to boil. Add kale and cook until almost tender, about 8 minutes. Drain. Rinse kale under cold running water. Drain again. Coarsely chop kale. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
Step 2
Heat oil in large pot (preferably nonstick) over medium heat. Add shallots and sauté until tender but not brown, about 3 minutes. Add garlic and capers; stir 1 minute. Stir in kale and sauté until tender and heated through, about 7 minutes. Season to taste with coarse salt and pepper. Transfer kale to large bowl and serve.
