Kale with Pickled Shallots

Ingredients

• 2 pounds kale (2 bunches)
• 3 tablespoons olive oil extra-virgin
• 0.3 cup red-wine vinegar 
• 1 cup shallots thinly sliced
• 1 pinch sugar 
• 0.8 cup water 

Equipment

• sauce pan
• pot

Directions

1. Bring vinegar, oil, sugar, and 1/4 teaspoon salt to a simmer in a small saucepan. Stir in shallots and remove from heat.
2. Bring water to a simmer in a large pot, then add kale, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, uncovered, stirring, until kale is wilted and crisp-tender and liquid has evaporated, 5 to 8 minutes. Toss with shallot mixture, then season with salt and pepper.