Wilted Kale with Shallots

Wilted Kale with Shallots

adapted from Cooking Light September 2013

If you don't have kale, substitute any hearty green - spinach, collards or swiss chard.

No shallots, use any onion you have on hand.

Wilted Kale & Shallots with Asian Salmon Cake with Pickled Cucumbers

Makes 4 servings                                        0 WW Blue points / serving

Cooking spray 

2 shallots, thinly sliced

8 cups kale, stemmed and torn

1/4 tsp Kosher salt*

1/4 tsp freshly ground black pepper

2/3 cup homemade chicken stock or canned broth

1. In a pot coated with cooking spray cook the shallots for about 5 minutes until they are translucent. Stirring frequently.
2. Add the kale, salt and pepper to the pot, cook for a couple more minutes.
3. Add the chicken stock; cover and cook a few more minutes until tender.

Enjoy!

*If using canned broth make sure it is low sodium or eliminate the additional salt.