braised kale
Since the Doc took spinach away from me I've cone to enjoy kale more and more. I do prefer it cooked though. This is an easy to fix kale and it goes with almost anything. Recipe is from: http://www.health.com
prep time
10 Min
cook time
10 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 large (about 14-oz) bunch kale
- 2 tablespoons extra-virgin olive oil
- 8 cloves garlic, chopped
- 3/4 cup lower-sodium chicken broth
- 1/2 teaspoon kosher salt (to taste or optional)
- 1/4 teaspoon fresh ground black pepper
- 1/4 ounce grated parmesan (optional)
How To Make braised kale
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Step 1Strip the kale leaves from the tough stems. Discard the stems; coarsely chop the leaves. Rinse well in a colander, leaving the water on the leaves.2. H 3. Reheat the oil over medium heat, then add the kale and the broth. Cover and simmer until the kale is tender (3-4 minutes). Season with the salt and pepper. Transfer to a serving platter and top with the garlic and Parmesan, if desired.
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Step 2Heat the oil in a large skillet over low heat. Add the garlic and cook, stirring, until it's golden and aromatic (3-4 minutes). Transfer the garlic to a dish and reserve.
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Step 3Reheat the oil over medium heat, then add the kale and the broth. Cover and simmer until the kale is tender (3-4 minutes). Season with the salt and pepper. Transfer to a serving platter and top with the garlic and Parmesan, if desired.
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