SAUTEED KALE WITH GARLIC, SHALLOTS, AND CAPERS

This recipe was in a gourmet food magazine along with other German recipes in the month of October, celebrating Oktoberfest. I love finding recipes for greens such as kale, spinach, collards, etc. For so many years I've been eating them either plain or with just garlic and/or onions. Such a nice change.

Serves 2

1 bunch of Kale, any kind
(thick bottom stems and center stems
removed
1/8 cup of olive oil
1/4 cup finely chopped shallots (1 large)
2 garlic cloves, minced
1 tbs drained capers, chopped
salt (I didn't chop them, but think it
would have been more tasty had I done so)

Bring large pot of salted water to boil. Add
kale and cook until almost tender, about 5
minutes. Drain. Rinse kale under cold
water. Drain again. Coarsely chop kale.
(Can be made 6 hours ahead and chilled)

Heat oil in large skillet (preferably nonstick)
over medium heat. Add shallots and saute
until tender but not brown, about 3 mins.
Add garlic and capers; stir 1 minute.

Stir in kale and saute until tender and heated
through, about 5 minutes. Season with salt
and pepper and serve.

Recipe from Bon Appetit, October 2009