Braised Kale
Every so often I try to look for new, quick side dish for everyday meals. Since I had several bunches of kale from the farmer’s market I decided to do something different. I’ve only cooked kale a few times and when I do I usually make kale chips (which are better than potato chips). This side dish is very flavorful and was a big hit!
Kale is a very interesting vegetable. Here are some facts about it:
- It is a member of the cabbage family and has several varieties which range from super curly to flat leaf.
- During World War II, in the U.K. farmers were encouraged to grow Kale because it is easy to grow and provided important nutrients to supplement those missing from a normal diet because of rationing.
- One serving of Kale contains over 700% of the daily allotment for Vitamin K.
Braised Kale
Recipe courtesy of Food Network and Emeril Lagasse
Ingredients
- 1 tablespoon olive oil
- 2 cups thinly sliced onions
- 1 teaspoon salt
- 12 turns freshly ground black pepper
- 1/2 teaspoon red pepper flakes
- 2 tablespoons minced garlic
- 8 cups (firmly packed) torn and stemmed kale pieces
- 2 cups Basic Chicken Stock (homemade is best)
- Splash cider vinegar
Instructions
- Heat the oil in a large skillet over high heat. Add the onions, salt, pepper, and red pepper flakes and stir-fry for 2 minutes.
When making this particular batch, I replaced some of the olive oil with bacon grease which is where the black bits came from (yes, I keep my bacon grease, every good southerner has a container of bacon grease in their fridge).
- Add the garlic, kale, and stock and cook, stirring occasionally, for 8 to 10 minutes; add a splash of cider vinegar in the last minute of cooking. Remove from the heat. Serve immediately.
Preparation time: 10 minute(s)
Cooking time: 12 minute(s)
Number of servings (yield): 4
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