Lentils with Kale and Shallots

Ingredients

• ¼ cup extra-virgin olive oil
• 3 shallots, peeled and diced
• 5 garlic cloves, peeled and trimmed
• 2 dried red chilies or 1 teaspoon red chili flakes
• 1 bunch kale (preferably lacinato kale, also known as dinosaur kale), finely chopped
• 1 cup dark lentils (see Recipe Note)
• Coarse salt
• 4 cups water
• ½ teaspoon freshly grated nutmeg
• Crème fraîche, for serving
• Some really high-quality, extra-virgin olive oil, for serving

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