Apple Cider–Braised Kale with Pecans and Pomegranate
Makes 4 servings
1 tablespoon coconut oil
1 large shallot, peeled and minced
2 cloves garlic, peeled and minced
2 bunches lacinato (Tuscan) kale, woody stems chopped off, leaves cut crosswise into 1 1/2- to 2-inch-wide ribbons
1/2 teaspoon smoked paprika
Sea salt and black pepper
3/4 cup apple cider
1/4 cup chopped pecans
1/4 cup pomegranate seeds (from 1/2 pomegranate)
- Melt the coconut oil in a large pot or large, deep skillet over medium heat. Add shallot and garlic and sauté for 2 minutes, until the garlic is fragrant and the shallot starts to soften.
- Add half of the kale, the paprika, and a pinch each of salt, black pepper, and cayenne. Sauté for 1 to 2 minutes, until the kale starts to wilt.
- Add the rest of the kale and the apple cider. Raise the heat to medium-high and bring to a boil. Lower the heat to a simmer. Cover the pan and cook for 15 minutes, until the kale is very tender.
- Remove from the heat and stir in the pecans. Transfer to a serving dish and garnish with the pomegranate seeds.