Smoky Quick-Cooked Kale

• 1 1/4 pounds kale (about one bunch)
• 2 tablespoons olive oil
• 1 shallot, finely chopped
• 2 garlic cloves, finely chopped
• 1 teaspoon pimenton de La Vera, preferably agridulce
• 1 tablespoon lime juice
• salt and pepper to taste

1. Remove tough stems and center ribs from kale.
2. Stack half of the leaves and roll into a cigar shape, then cut crosswise into very thin strips.
3. Repeat with remaining leaves.
4. Heat oil in a large skillet over medium high heat until hot, then add shallot and cook, stirring occasionally, until slightly softened, about 2 minutes.
5. Add garlic and pimenton and cook, stirring frequently, until garlic is softened, about 1 minute.
6. Add kale and cook, tossing very frequently, until tender and bright green, about 5 minutes.
7. Stir in lime juice and salt and pepper to taste.

kale, olive oil, shallot, garlic, agridulce, lime juice, salt

Taken from cooking.nytimes.com/recipes/1015650 (may not work)