I love braised kale. This time of year, I think it's the tastiest of the dark green vegetables at our California markets. Jill asked how I made the kale I served her, which got me wondering how other people eat their kale.
This is how I make braised kale, largely influenced by Chez Panisse Cooking. How do you eat your kale?
Wash kale and remove tough stems. I fold dino kale (the curly kind) in half and just slice the stem off lengthwise, but use any method you like. Don't bother drying it -- you use the water on the leaves to cook the kale.
Heat a pan on med-high heat. Add about a tbsp olive oil and heat until fragrant. Put all the kale in the pan. Stir it about quickly and then put a lid on it and lower the heat to med. Cook anywhere from 5 min to 12 min, depending on how tough the kale is. While the kale cooks, chop some garlic very fine. Take the lid off and turn the heat back to med-high -- the kale should be cooked down. Push the kale to one side of the pan. Add a little more olive oil to the pan and saute the garlic very quickly in it (chili flakes are also good), just a few seconds until you smell the garlic, not so long that it browns. Turn the heat off and stir the kale and garlic about. Add a splash of red wine vinegar (about 1/2 tbsp? taste it and see if you need more.) and salt and pepper to taste.Posted by naomi on January 11, 2007 | TrackBack