Vegetable, SideMandela Cocoreskale, thanksgivingComment

BRAISED KALE

Vegetable, SideMandela Cocoreskale, thanksgivingComment
BRAISED KALE
 

I love my mom's greens. During Christmas she makes a pot of greens and my family and I feast on it for breakfast, lunch, and dinner until there is nothing left. I have tried making my mom's greens numerous times, but they never taste the same. I have accepted I won't cook greens as good as my mom, but what I can do is make another version that taste yummy but differently. 

 

INGREDIANTS

2 tablespoon olive oil
4 garlic cloves, finely chopped
1 shallot, finely chopped
2 cups chicken broth
3 pounds tuscan kale, stems and inner ribs discarded, leaves coarsely chopped
1/2 tablespoons crushed red pepper flakes
Kosher salt
Freshly ground pepper

PREPARATION

In a heavy bottomed pan, heat the olive oil on medium high. Add the garlic and shallots , stirring until they have softened.  Add chicken stock and kale one handful at a time letting the leaves wilt slightly before adding more. Season with red pepper flakes, salt and pepper.

Cover and cook over medium until the kale is tender, about 15 minutes.

Turn heat to medium low and cook for another 15 minutes, stirring occasional. 

Transfer to a bowl and serve .

Yum