- 1 large bunch (about 10 ounces) Lacinto Kale, leaves rinsed and thick center ribs cut out*
- Scant 1/2 tablespoon olive oil, extra-virgin, fruity
- 2 to 4 cloves garlic, 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 lemon juice, freshly-squeezed
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.
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 saute 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.
* Regular Kale or Swiss Chard may be substituted.