Tuthill House Sauteed Kale With Shallots

Name: Tuthill House Sauteed Kale With Shallots
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 large bunch kale, stems removed (makes about 6 cups of leaves once blanched and chopped); 1 1/2 tablespoons olive oil; 1 shallot, sliced; 1/2 cup sauvignon blanc wine or 1/2 cup dry white wine; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper

Submitted by Member 610488

"This recipe is from the Tuthill House at the Mill Restaurant & Tavern in Gardiner, NY, which is a historic 1788 Grist Mill converted into an eating establishment."

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Ready In:: 30mins
Ingredients:: 6
Serves:: 4

ingredients

1 large bunch kale, stems removed (makes about 6 cups of leaves once blanched and chopped)
1 ¹⁄₂ tablespoons olive oil
1 shallot, sliced
¹⁄₂ cup sauvignon blanc wine or 1/2 cup dry white wine
¹⁄₂ teaspoon kosher salt
¹⁄₄ teaspoon black pepper

directions

Blanch the kale leaves and then put them in an ice bath to help set the bright green color.
Roughly chop the kale into large pieces and set aside. Heat the olive oil in a large saute pan and saute the shallots until soft.
Add the kale and toss to coat with oil and shallots. Add the white wine and bring to a boil. Cook until the volume of the wine is reduced by half. Season with salt and pepper and serve.