Bunche Olive Wilted Kale Salad with Roasted Shallots

Bunche Olive Wilted Kale Salad with Roasted Shallots

Ingredients:
3 large bunches kale
10 cups shallots
1/3 cup olive oil
2 tablespoons balsamic vinegar
¼ teaspoon kosher salt
1/8 teaspoon black pepper, ground

Directions:
1. Preheat oven to 375°F. Clean and dry the kale. Peel the shallots and
leave whole.
2. Toss the shallots in the oil and place in a roasting pan and roast in the
oven until fork-tender, about 20 minutes. Remove from oven and slice
the shallots in half.
3. While shallots roast, quickly wilt the kale in 2 gallons of boiling water
for 1 minute. Remove from heat, drain, and set aside to cool.
4. Serve by mounding the cooked kale in the center of a plate or platter.
Top with the shallots, drizzle with the vinegar, and sprinkle with salt
and pepper.