INGREDIENTS:
1 bunch of curly kale
1 tablespoon extra virgin olive oil +1 tablespoon more
2 cloves of garlic, minced
1 cup red wine or white wine
Salt and freshly ground black pepper
METHOD:
Strip the kale leaves from the stems. Meanwhile, bring a quart of water to a boil in a 2-quart saucepan.
Chop the kale into bite-sized pieces. Rinse the kale in cold water, submerging and lifting it out to leave any grit in the bottom of the bowl. Repeat.
When cleaned, transfer the drained kale to the pot of boiling water. Stir until all the kale is submerged. (If the kale will not remain submerged, add water to cover.)
Lower the heat to a simmer, place the lid on the pan, and cook kale gently for 30 minutes, or until it is tender.
Drain off all but a tablespoon or two of the water. Using a spatula or spoon, make a well in the center of the greens down at the pan bottom. Add 1 tablespoon olive oil and heat until shimmering. Add the minced garlic and cook until fragrant and softening. Stir the kale to evenly distribute the garlic.
Add the wine, and cover the pot. Cook down until most of the wine is evaporated. Again, make a well in the center of the greens, turn up the heat to medium-high, and add the remaining oil. Stir to combine with the remaining liquid and make a “sauce”. Stir greens to coat the greens evenly with the sauce and season with salt and pepper.
YIELD: Serves 4
SOURCE: Chef Andrew Cohen
