30 November, 2012

Tomato Braised Kale

I love kale.

But some people don't.  

I had a feeling the Boyfriend was one of those haters, since he doesn't really like spinach if I don't somehow disguise it.  Spinach quiche? He's into it.  Spinach lasagna? Sure.  Spinach by itself on a plate?  No good.  

So I disguised this kale with some deliciousness.  I've had tomato braised kale in a restaurant before,  loved it, and tried to duplicate it here.  I really wanted a tomato flavor, the kale cooking in the tomato juices, so I used larger tomatoes (versus using grape tomatoes).  I had Campari tomatoes on hand, and I used all 2 lbs of them, as well as homemade chicken stock, of course.  

It turned out fabulous, with just a little kick from the red pepper flakes, and the tomato cooked down nicely and disguised the bitterness of the greens a bit.  

This is hands down, my new favorite kale recipe.  

Tomato Braised Kale

2 lbs kale, ribs removed and coarsely chopped
2 lbs Campari tomatoes (or 2 pints grape tomatoes), large diced
3 garlic cloves
1/2 cup to 3/4 cup chicken or vegetable stock
5 or 6 shakes red pepper flakes
Extra virgin olive oil
salt and pepper to taste

In a large stockpot, heat a few drizzles of olive oil over medium heat. Add the garlic, and saute about a minute.  Add the kale, in two batches if needed, letting it cook down and wilt a minute.  Add the tomatoes, stir to combine.  Add 1/2 cup chicken stock, red pepper flakes, and a generous amount of salt and pepper to taste.  Continue cooking, stirring occasionally.  If the kale looks dry, or is sticking to the bottom of the pan, add the rest of the chicken stock. Continue cooking about 10 to 15 minutes, until kale is wilted and tender.  Add more salt and pepper to taste.  

A couple other favorite recipes:
Sage Rubbed Pork Chops with Fennel Orange Puree
Gorgonzola Sage Popovers

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