Ingredients
3 cloves garlic, smashed and peeled
1 tablespoon minced shallot
1 bunch kale, trimmed, with leaves cut into thirds
4 small red tomatoes, cored and cut into sixths
¼ cup balsamic vinegar
½ teaspoon sea salt
¾ teaspoon fresh ground white pepper (use ½ teaspoon for black peppercorns)
Preparation
In a large cast iron skillet, heat the olive oil over medium-high heat.
Add the shallot and garlic and saute for 2 minutes, stirring often.
Add the kale, vinegar, and sea salt, and gently nudge just until wilted, for about 2 minutes.
With 30 seconds left, fold in the tomatoes and pepper.
