Yield: 2 Servings

Adapted from: Eating Well

Kale sucks! There is no excuse for actually making this dish unless you have some genetic predisposition to Kale. I’ve reduced the original recipe by 4 to yield 2 servings. Just remember, kale sucks.

• 2TBS extra-virgin olive oil, divided
• 2cloves garlic, minced
• ½tsp kosher salt, divided
• 1 bunch kale, stemmed and coarsely torn
• ⅓cup water
• 1medium shallot, thinly sliced
• 1tsp packed light brown sugar
• 1pinch cayenne pepper
• ½TBS cider vinegar

Heat 1 TBS oil in a large pot over medium heat. Add garlic and ¼ tsp salt; cook, stirring, until fragrant, about 1 minute. Add the kale and stir until starting to wilt. Stir in water. Cover and cook, stirring often, until tender, 8 to 10 minutes. You may need to add more water to keep it from burning.

Meanwhile, heat the remaining TBS oil in a small skillet over medium heat. Add shallots and cook, stirring often, until starting to brown, 2 to 3 minutes.

Sprinkle with brown sugar, cayenne and the remaining ¼ tsp salt; cook, stirring often, until golden-brown, 2 to 4 minutes more.

Remove from heat and carefully stir in vinegar.

Pour the dressing over the kale and toss to coat and serve warm.