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Sauteed Kale with Balsamic Glazed Shallots
Prep Time
5 mins
Cook Time
8 mins
Total Time
13 mins
Want to include more kale in your diet but don't know how? Balsamic glazed shallots give amazing flavor to this vegetable side dish with lacinato kale (a.k.a. dino kale, Tuscan kale and black cabbage) as the primary ingredient! It's quick and easy to make as well as gluten-free, vegan, Paleo, low-carb, keto and Whole30 friendly. This Sautéed Kale with Balsamic Glazed Shallots will make you love kale!
Course: Side Dish
Cuisine: American, Italian
Servings: 4 servings
Calories: 212 kcal
Author: Laura Duffy
  • 8 cups lacinato kale (a.k.a. Tuscan or dino kale, chopped)
  • 1 large shallot (or about ½ cup sliced)
  • ¼ cup balsamic vinegar
  • ¼ cup avocado oil, divided in half
  • ½ tsp salt
  • tsp ground nutmeg
  • ¼ cup pine nuts (optional topping)
  1. Break the shallot slices apart with your fingers so you have separate rings.
  2. Heat a pan to medium-low heat. Add ½ half of the avocado oil (2 Tbsp) and let it heat up for about 30-60 seconds. Add the shallots, toss to coat them in the oil and cook for 1 minute, or until softened. Add the balsamic vinegar and toss until all of the shallots are well coated. Cook another 4 minutes, or until the shallots have softened and the balsamic vinegar has reduced.
  3. Add the kale and remaining 2 Tbsp of avocado oil. Toss, sprinkle with salt and nutmeg and toss again to combine. Cook about 3 minutes, tossing occasionally.
  4. Serve warm. Top with ¼ cup pine nuts, if you'd like.
Nutrition Facts
Sauteed Kale with Balsamic Glazed Shallots
Amount Per Serving
Calories 212 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 2g13%
Sodium 310mg13%
Potassium 274mg8%
Carbohydrates 7g2%
Sugar 2g2%
Protein 3g6%
Vitamin A 4195IU84%
Vitamin C 50.4mg61%
Calcium 67mg7%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.