Sunday, October 21, 2012

Braised Kale

Red Russian kale becomes heavenly when roasted. Green kale, it turns out, is meant to be braised, which turns it from obligatory health food to addictive melt-in-your-mouth caramelization with a southern, collard greeny feel.

Serve this alongside roasted squash and lamb or chicken for a richly delicious fall meal.

Olive oil
2-3 cloves garlic, smashed
1 small to medium shallot, halved lengthwise and sliced
1 bunch green kale, sliced crosswise into ribbons, washed well, and spun dry in a salad spinner
1/4-1/2 cup chicken broth

Heat a generous glug of olive oil in a wide saute pan over medium heat. Add the garlic and shallot and saute for 1-2 minutes, until they soften slightly. Add the kale, in batches if the pan isn't big enough to hold it all at once before it starts to wilt, and toss well with the garlic and shallot. Saute, turning occasionally with tongs, until the kale wilts down quite a bit and starts to brown slightly here and there, drizzling with a little more olive oil if necessary.

When the kale is browned in a few places, add about half the broth and a pinch of salt. Cover and turn the heat down slightly. Simmer for about 20-30 minutes until the greens are very tender, stirring every 5-10 minutes and adding a little more broth if the pan gets too dry. (If the pan does dry out and you don't catch it in time, never fear: This is the sort of dish that gets better the more times it caramelizes as it sticks to the bottom of the pan.)

When the greens are very tender and deeply delectable, turn off the heat. Adjust salt to taste, and serve hot.

Serves 2-4.

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