Sautéed Kale with Shallot, Ginger, Chili Crisp, and Lime

1. Prep the Kale

Begin by cleaning your kale. Submerge the chopped leaves in a bowl of cold water, ensuring there's enough room for them to float freely. Gently agitate the leaves for about ten seconds, then lift them from the water, leaving any sediment behind. Repeat with fresh water until no sediment remains at the bottom of the bowl. If you have a salad spinner, use it to dry the kale, or lay the leaves out on paper towels for 5-10 minutes to drain any excess moisture.

2. Sweat Aromatics

Heat a large pan over medium heat and add a swirl of your chosen cooking fat. Once the fat is hot but not smoking, add the sliced shallot and minced ginger. Sauté them quickly and briefly, just until they are aromatic and softened but not colored.

3. Wilt the Kale

With the aromatics softened, add the chopped kale to the pan. Stir for about thirty seconds, using a flipping motion to move the quickly wilting leaves from the bottom to the top.

4. Finishing Ingredients

Once the kale is wilted, add the soy sauce and turn off the heat. Squeeze the lime over the kale and add the chili crisp, stirring to combine. Give it a taste, there should be a beautiful balance have spicy, salty and acidic but if needed add more chili crisp, lime or soy sauce then serve.