Braised Kale
Stuffed Sole with Braised Kale
It is often hard to figure out the best way to prepare greens. Certain varieties like kale and collards are too tough to be eaten in a salad. I think a bit of braising with some savory ingredients makes them not only palatable but quite delicious.
1 bunch kale, about 3/4 pound, thick stems removed
1/2 red onion, cut into thin half moons
1 clove garlic, sliced thinly
1/4 teaspoon red pepper flakes
1/4 cup vegetable broth
1 tablespoon red wine vinegar
2 tablespoons olive oil
kosher salt and freshly ground black pepper
Preheat the olive oil in a large saute pan. Add the onions and saute until translucent, about 5 minutes. Add the garlic and saute for about 1 minute. Add the kale and turn frequently for about 3 minutes allowing all the leaves to get coated in the hot oil. Add the broth, the red wine vinegar, a bit of salt and pepper. Turn the kale one last time, cover the saute pan, reduce the heat to low, and allow to steam for about 5 minutes.
Before serving toss the kale one final time to make sure the garlic and onion is fairly evenly dispersed throughout.