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Sautéed Kale with Garlic, Shallots, and Capers
- 3 pounds kale (about 4 large bunches), thick bottom stems and center stems cut away and discarded
- 1/4 cup olive oil
- 1/2 cup finely chopped shallots (about 2 large)
- 4 garlic cloves, minced
- 2 tablespoons drained capers, chopped
- Coarse kosher salt
Directions:View on Bon Appetit
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