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Ingredientes
- 2 med Kale heads - (or possibly 1 lg hd) stem end removed
- 1/4 c. Pure extra virgin olive oil
- 6 x Garlic cloves peeled, minced fine Salt to taste Freshly-grnd black pepper to taste
- 2/3 c. Chicken stock
- 2/3 c. Dry red wine
Direcciones
- Roughly chop the kale leaves into 1-inch pcs, then wash and drain throughly. In a large skillet, heat the extra virgin olive oil 2 min. Add in the garlic and lightly brown, then immediately add in the kale. Turn the kale leaves to coat proportionately with the extra virgin olive oil and to prevent the garlic from burning on the bottom of the pan. Season with salt and pepper.
- Continue to saute/fry the kale leaves 3 to 4 min. Reduce the heat to medium and add in the chicken stock. Cover the pan and cook the kale in the stock 5 min more. Remove the cover, add in the red wine, and continue to braise the kale in the red wine and stock till nearly all of the liquid has evaporated. The entire cooking process will take 12 to 15 min, at that time the kale should be tender and the liquid cooked off.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 6 servings | |
| Calories 108 | |
| Calories from Fat 80 | 74% |
| Total Fat 9.04g | 11% |
| Saturated Fat 1.25g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 43mg | 2% |
| Potassium 65mg | 2% |
| Total Carbs 1.65g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.19g | 0% |
| Protein 0.45g | 1% |
