From Fine Cooking, June/July 2009
2 tsp. honey
1 tsp. sherry vinegar
14 oz. kale
2 tbsp. olive oil
2 large or 4 small shallots, sliced into thin rings
2 oz. thinly sliced Genoa salami (or bacon), cut into thin strips
1 tbsp. unsalted butter, well softened
In a small bowl whisk the honey and vinegar. Set aside.
Fill a 5-6 quart pot about 3/4 full with water. Add 1 tbsp. salt and bring to a boil over high heat.
To trim kale, grab each stem with one hand and rip the two leafy sides away from it with the other hand. Discard the stems. Rip the leaves into 3 or four pieces. Add the kale to the boiling water and cook until just tender, 4-7 minutes. Drain and spread out on a rimmed baking sheet lined with a clean dishtowel to steam and release excess moisture, 10-15 minutes.
In a 12-inch nonstick skillet, heat the olive oil over medium heat. Add the shallot and cook, stirring with a wooden spoon, until soft and lightly browned, about 5 minutes. Transfer the shallots to a plate. Increase the heat to medium-high, add the salami strips and cook, stirring and breaking them up into smaller bits, until crisp, about 2 minutes. Transfer salami to a plate.
Add the kale to the pan and toss with the fat until the kale is just heated through (do not cook it for too long or it will begin to weep moisture). Turn off the heat, add the honey mixture, and toss well. Add the reserved shallot and the butter and toss until the butter is melted. Season to taste with salt. Transfer to a serving platter and garnish with salami.