Recipe: Braised Kale

Overview


 

Prep/Cook Time:
5 minutes/10 minutes

Makes:
2 Servings

Course:
Side

Braised-Kale-Main.jpg
 
 

So simple and so good. This braised kale is from my Toast Trio blog post, but delicious enough to be a side of its own. When wilting any green, it goes down in size so much! I would recommend one bunch of kale for each person.

 

Ingredients:

  • 2 bunches of Lacinato (Tuscan) kale, washed, dried off, stemmed and leaves torn into large pieces

  • 2 Tbsp unsalted butter

  • 2 Tbsp extra-virgin olive oil

  • 2 cups low-sodium chicken broth

  • 1/8 tsp of crushed red pepper

  • Black pepper

  • 1/3 cup Parmigiano-Reggiano cheese (freshly grated using a microplane)


Instructions:

  1. In a large pot, melt the butter in the olive oil.

  2. Add the kale in batches and cook over moderate heat, stirring, until wilted, 3 minutes.

  3. Add the broth and bring to a simmer. Cover and cook until the kale is tender and almost all of the broth is absorbed, about 10 minutes.

  4. Transfer the kale to a platter and top with the crushed red pepper, lots of black pepper and the cheese (don’t need salt here as the cheese acts as such).

 
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