Tuthill House Sauteed Kale With Shallots

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.

• Ready In: 30 mins
• 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

1. Blanch the kale leaves and then put them in an ice bath to help set the bright green color.
2. 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.
3. 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.