1 large shallot, thinly sliced (about 2.2 ounces)
1-1/2 pounds baby kale
3/4 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes
1-1/2 tablespoons sherry or red wine vinegar
Heat a 12-inch deep skillet or large dutch oven over medium-high heat (8.0 on induction cook top). When skillet is hot, add 2 tablespoons olive oil and swirl around bottom of pan. Add the garlic and shallots to the pan and cook until garlic and shallots are beginning to brown. Working in batches, add several handfuls of baby kale to the pan. Using 2 spoons, toss the kale to mix with the garlic and shallots. As kale begins to wilt down, add more handfuls of baby kale to the pan. Continue to cook and toss with 2 spoons and adding more baby kale to the pan as each batch wilts down. When all the kale is added to pan, add salt, pepper and red pepper flakes. Continue to cook, stirring frequently, for about 5 minutes or until kale wilts down completely, adding more olive oil, if needed. If pan still seems dry, add just a splash of water. When kale is cooked, toss in vinegar and remove from heat. Transfer to a serving dish.
Yield 4 to 6 servings