Separate kale leaves from the stems.

Stack the leaves and roll them into bundles.

Slice the bundles into thin ribbons, about 1/4 inch thick.

Heat olive oil in a large pot over medium-low heat.

Add thinly sliced shallots to the pot.

Cook the shallots, stirring occasionally, until they just start to brown, about 3-5 minutes.

Add the kale ribbons and salt to the pot.

Cook over medium-high heat, frequently turning with tongs, until the kale is just wilted and still bright green, about 4-7 minutes.

If planning to store the kale, keep it slightly crunchy to avoid over-softening during reheating.

Serve the kale ribbons warm or at room temperature.