¼ Cup Kings Extra Virgin Olive Oil
3 Cloves garlic, minced
2 Cups shallots, finely minced
4 Bunches fresh organic kale greens
¼ Cup vegetable stock
½ Teaspoon kosher salt
¼ Teaspoon freshly ground black pepper
2 Tablespoons malt vinegar reduction
1. Remove the stems and thoroughly wash the kale, maybe about 2 to 3 times, filling up a sink of water and soaking, then drain, and spin dry.
2. In a large heavy skillet, heat the oil over medium-high heat. Cook and stir garlic and shallots for 2 to 3 minutes. Stir in the kale and cook for 5 minutes. Reduce the heat, stir in the vegetable stock, cover and steam for 10 minutes. Season with kosher salt, fresh black pepper and malt vinegar reduction, toss and serve hot.