Quick-Braised Kale With Shallots & Gouda

• 2 large bunches of black kale
• 2 shallots, thinly sliced
• 2 tablespoons aged gouda, or any hard nutty cheese
• 3/4 cup dry white wine
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 pinch red chili flakes
• salt and pepper, to taste
• 1 drizzle of high-quality extra-virgin olive oil (optional)
• toasted baguette (optional)

1. Wash the kale, remove the thick stems, and chop into small pieces.
2. Heat olive oil in a large pan. Add shallots and cook until they begin to soften, about 4 minutes.
3. Add the kale, garlic, and red chili flakes. Season with salt and pepper.
4. Cook until the kale begins to wilt, then add the white wine.
5. Braise the kale for 12-15 minutes, or until it is soft but still has a bite to it.
6. Divide the kale into bowls, top with a shower of Gouda, and drizzle the top with high-quality extra-virgin olive oil (if using).
7. Serve with toasted baguette for mopping up extra sauce.

bunches of black kale, shallots, aged gouda, white wine, olive oil, garlic, red chili flakes, salt, olive oil, baguette

Taken from food52.com/recipes/14270-quick-braised-kale-with-shallots-gouda (may not work)