INGREDIENTS

4 bundles dino or lacinato kale

3 Tablespoons Pompeian Smooth Extra Virgin Olive Oil

4 shallots, diced

4 garlic cloves, minced

1/4 cup Pompeian Organic Red Wine Vinegar

1/4 cup water

1/4 cup coconut sugar

3 teaspoons Cajun spice

1/4 teaspoon red pepper flakes

PREPARATION

  1. Remove dino kale stems from leaves. Tear leaves into pieces and set them aside in a large bowl. Chop the stems into 2 inch pieces.
  2. Heat a large pot of water of high heat until boiling. Once boiling, add in kale stems. Let boil for 3-4 minutes. Strain, and immediately transfer to an ice bath.
  3. Meanwhile heat Pompeian Smooth Extra Virgin Olive Oil over medium-low heat in a large pot. Add shallots and minced garlic and sauté for 3 minutes.
    After 3 minutes, strain your blanched kale stems and add them to the pot along with Pompeian Organic Red Wine Vinegar, water, coconut sugar, Cajun spice, and red pepper flakes. Stir well.
  4. Add in all torn kale leaves to the pot and stir well, making sure all of the leaves get covered in liquid.
  5. Cover pot and let simmer for 10 minutes.
  6. After 10 minutes, remove the lid, stir and serve.