I picked up my first local tomatoes today! And though they’re red and have that distinct, intoxicating scent, really deep summer flavor has yet to develop. No matter, they were the perfect accompaniment to tender wilted kale and a nice full-bodied balsamic. This healthy, quick-cooking vegetable dish makes for an incredibly tasty last-minute summer side and happens to be a wonderful jumping off point for all kinds of kitchen improvisations.
This recipe assumes you have tender kale and slightly under-ripe tomatoes. Taste as you you and add less sea salt or more vinegar as needed.
Wilted Kale and Tomato Salad
serves four as a side
2 tablespoons olive oil
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)
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.
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