Braised kale is one of those simple, comforting dishes that never goes out of style. Slowly simmered until tender and then finished with garlic, wine, and a splash of olive oil, these greens take on a silky texture and deep, earthy flavor. This method by Chef Andrew Cohen, is a delicious way to showcase curly kale from the farmers market.
INGREDIENTS:
1 bunch of curly kale
1 tablespoon extra virgin olive oil, plus 1 tablespoon more
2 cloves of garlic, minced
1 cup red wine or white wine
Salt and freshly ground black pepper
METHOD:
Strip the leaves from the stems. Bring 1 quart of water to a boil in a 2-quart saucepan.
Chop the kale into bite-sized pieces. Rinse well in cold water, lifting the leaves so any grit settles at the bottom of the bowl. Repeat if necessary.
Add the drained kale to the boiling water and stir to submerge. Add additional water if needed. Lower heat to a gentle simmer, cover, and cook 30 minutes, or until very tender.
Drain off all but 1–2 tablespoons of the cooking water. Push the kale aside to create a well in the center of the pot. Add 1 tablespoon olive oil and heat until shimmering. Add the minced garlic and cook until softened and fragrant. Stir to distribute the garlic throughout the greens.
Pour in the wine and cover the pot. Cook until most of the wine has evaporated.
Make a well again in the center, turn heat to medium-high, and add the remaining 1 tablespoon olive oil. Stir to form a light sauce that coats the greens. Season with salt and freshly ground pepper to taste.
SERVING SUGGESTIONS:
- Serve alongside roast chicken, grilled sausages, or baked fish.
- Spoon over creamy polenta or mashed potatoes.
- Fold into grain bowls or tuck into sandwiches with white beans.
YIELD: Serves 4
SOURCE: Chef Andrew Cohen
