2 bunches kale, stems removed
¼ cup olive oil
½ cup finely chopped shallots (about 2 large)
4 cloves garlic, minced
2 tablespoons capers, drained and chopped
sea salt and pepper
1. Bring extra large pot of salted water to a boil. Add kale and cook until almost tender, about 8 minutes. Drain. Rise kale under cold water. Drain again. Coarsely chop kale.
2. Heat oil in a large pot over medium heat. Add shallots and sauté until tender, but not brown, about 3 minutes. Add garlic and capers; stir 1 minute.
3. Stir in kale and sauté until tender and heated through, about 7 minutes. Season to taste with sea salt and pepper. Transfer to a bowl and serve.