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Receta Braised Kale
by Roger Curtis

Braised Kale

And you thought kale was just useful for garnishing at your local buffet! What a waste of a great vegetable.

This is a substantial side dish that is great with barbeque or broiled chicken.

Calificación: 4.5/5
Avg. 4.5/5 2 votos
Tiempo de Prep: Southern/soul food
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 2 Bunches of Fresh Kale
  • 1 Cup Chicken Broth or other braising liquid.
  • Three Rashers Thick Bacon
  • Brown Sugar
  • Olive Oil
  • Butter
  • Kosher Salt
  • Fresh Cracked Pepper

Direcciones

  1. Rinse kale well and tear into 3-inch pieces, discarding stems.
  2. Heat a large skillet with deep sides over medium.
  3. Slice bacon into lardons.
  4. Over medium heat, render bacon until fat is rendered, but still chewy. Do not discard fat.
  5. Add the kale to the skillet and sprinkle liberally with kosher salt and fresh-cracked pepper. Add a bit of olive oil, 2-3 tablespoons of brown sugar, and several pats of butter. The kale will be begin to wilt with the addition of the salt.
  6. Fold the kale, bacon and seasonings several times.
  7. Add the chicken broth or other braising liqiud. Be adventurous here! You can use the steaming liquid from another vegetable, a crisp sauvignon blanc, beer, or even Red Bull. Anything that will marry well with the brown sugar and bacon.
  8. Cover loosely and braise 15-20 minutes.
  9. Plate in a shallow server and drench with the remaining braising liquid. Make sure there is a plenty of crusty bread for sopping the liquid.