Receta Braised Greens
Lela Chapman of GrowNYC braises White Tuscan Kale at Hester Street Market
I have learned to use the word impossible with the greatest caution. ~Wernher von Braun
Kale is one of the superfoods. It is au courant - full of antioxidants, vitamins and calcium. Whole Foods has started ranking food on a 1000 point nutritional scale - kale (and collard greens) both get 1000/1000 points. We provided you with a raw kale salad recipe before, but now that it's finally fall, here is a fast and easy way to cook kale. It's actually good all year round, but since our oven goes off in the summer we don't make it until fall when it becomes a staple.
Braised Kale
Serves 3
- 1 bunch of kale (or collard greens or any other fresh seasonal green)
- 1/2 cippolini onion (though I leave this out because I hate onions)
- 1-2 cloves garlic
- 1 tablespoon butter (or 2 tablespoons olive oil)
Dice onions and garlic.
Chop up kale into thick strands, perpendicular to stem.
Melt butter on medium-high heat.
Brown onions and garlic.
Add kale and saute until soft.
Cover with lid, turn heat down and let simmer for 5 minutes.
Plate and enjoy!
What I ate: (in Tunisia so Mediterranean) 2 rolls + butter + jam + cheese, cafe au lait, lamb kebob, Tunisian salad, french fries, 3 anchovies, harissa + olive oil, olive, fried zuchinni, potato briq, spaghetti + calamari + octopus + shrimp, grapes, 2 teas, 45 oz. water
Exercise: none