|
Baking Corner
| Regional
Foods | Cooking
Articles
|
Hints & Tips
| Culinary
Dictionary
|
Newspaper
Columns
This
delicious kale recipe and photos were shared with my by Karen Calanchini, Food
Stylist and Photographer, of
Redding, CA. Karen likes to serve this dish with here
Beef Braised In Barolo Wine and
Risotto alla Milanese.
Check out Karen's
Smoked Turkey, Bean and Kale
Soup using this delicious
Lacinato Kale and also more delicious
Vegetable Recipes.
Learn about
Potato Hints, Tips, and
Information,
Sweet
Potato Tips,
History of
Potatoes, and more great
Potato
Recipes.
Lemony Braised Lacinato Kale
Recipe Type:
Kale,
Vegetables,
Garlic,
Wine
Yields: 2 servings
Prep time: 15 min
Cook time: 35 min
Ingredients:
1 large bunch (about 10 ounces)
Lacinato
Kale, leaves rinsed and thick center ribs cut out*
Scant 1/2 tablespoon extra-virgin fruity olive oil
2 to 4 garlic
cloves , or to taste
1/8 cup dry white
wine (I used vermouth)
1/4 to 1/2 cup chicken stock
1 teaspoon
coarse salt or sea salt
1 to 2 teaspoons freshly-squeezed
lemon juice, to taste
* Lacinato kale is also called
black kale, cavolo nero, dinosaur kale, and Tuscan kale. It's a dark green,
bumpy, very flavorful cousin of ordinary kale. Regular kale may be substituted.
Also Swiss Chard may be substituted.
Preparation:
The thickest part of the center rib of the Lacinato Kale
can easily be cut out with a sharp knife. Pile leaves on top of each other
and sliced the bunch into 1-inch pieces.
|
 |
 |
| Lacinato Kale
Leaves |
Lacinato Kale Leaves with Stems Removed |
 Bring
a large pot of water to a boil, add prepared kale. Cover and cook just until
slightly wiled, approximately 3 to 5 minutes. Remove from heat and drain well.
In a large fry pan or heavy-bottomed pot over low heat, heat
olive oil. Add garlic and sauté, stirring often, until soft. Add kale and wine;
cover and cook until almost all the liquid has evaporated. Add 1/4 cup chicken
stock and cook until stock is almost evaporated and kale is very tender,
approximately 30 minutes. Check for tenderness. NOTE: If
needed, add the remainder of the chicken stock and cook until done. The kale,
depending on your source and how long the kale has been picked, may take even
longer to cook. Just add additional chicken stock or water if needed.
Season to taste with salt and lemon juice; toss with tongs and
serve.
Makes 2 servings.
|
