(Remake of Marinated Vegetables with Salad Greens)

You won’t miss the canned vegetables from this original recipe! Using kale instead of canned green beans adds a fresher flavor. Swapping onion for shallots and white wine vinegar for apple cider vinegar ensure a bright pop of flavor. You’ll get the original pimiento taste from this medley when you serve these greens on top of pimiento cheese grits!

(Serves 8)

Ingredients

• 2 tablespoons olive oil
• 4 shallots
• 6 garlic gloves
• 2 bunches of kale
• ¼ cup apple cider vinegar
• Salt and pepper (to taste)
• Pinch of cayenne pepper (optional)

Recipe

• Heat olive oil in a large pan over medium heat. Add garlic, shallots, salt and pepper. Cook, stirring until fragrant, approximately 2-3 minutes.
• While the garlic and shallots cook, wash and strip kale from stems.
• Remove the pan from heat and slowly add the vinegar to the garlic/shallot mixture.
• Return the pan to heat and add washed and torn kale to the pan one handful at a time.
• Stir until the kale starts to wilt.
• Repeat with the remaining kale in two more batches.
• Add a pinch of cayenne if desired.
• Cover and cook, stirring often until tender, approximately 8-10 minutes.Remove the warmed pimiento cheese grits from the oven. Top grits with wilted greens before serving.