Wednesday, December 9, 2015

Wilted Kale with Shallots (AIP, Paleo, Vegan, Whole 30)

My absolute favorite leafy green has to be kale. However, up until about a year or so ago, I REFUSED to eat kale. The taste was so not appealing to me and I wanted nothing to do with it. Then I tried it for the first time raw, in a salad, and decided it wasn't too bad. Then I discovered wilted kale and my love affair officially began.

This is definitely one of my favorite ways to have kale as a side dish. The dish takes less than 5 minutes to cook. I am pretty sure the prep of the kale takes longer than the cook time.

Wilted Kale with Shallots


  • 1 small bunch of kale, de-stemmed and roughly chopped (approximately 3 cups chopped)
  • 1 large shallot, thinly sliced (approximately 1 cup sliced)
  • 2 tablespoons avocado oil, divided
  • ½ teaspoon Himalayan sea salt


  1. In a large frying pan, warm 1 tablespoon of olive oil over medium heat.
  2. Once oil is hot, add shallots and cook for 2 minutes or until they start to turn translucent. Stir frequently.
  3. Add kale, salt, and remaining sea salt to pan. Stir until kale is completely coated with oil. Cook for 1 minute, or until kale just changes to bright green color. Stir frequently.
  4. Serve and enjoy with your favorite meal. Makes about 3-4 servings

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