Recipe: Braised Kale
Overview
Prep/Cook Time:
5 minutes/10 minutes
Makes:
2 Servings
Course:
Side
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:
In a large pot, melt the butter in the olive oil.
Add the kale in batches and cook over moderate heat, stirring, until wilted, 3 minutes.
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.
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).