Prep 15 mins
Cook 15 mins
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.
- 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
- 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.