Braised Kale

By pattie_d

Recipe adapted from Emeril's New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William Morrow and Company, Inc., 1993

Ingredients

• 1 tablespoon olive oil
• 2 cups thinly sliced onions
• 1 teaspoon salt
• 12 turns freshly ground black pepper
• 1/2 teaspoon red pepper flakes
• 2 tablespoons minced garlic
• 8 cups (firmly packed) torn and stemmed kale pieces
• 2 cups Basic Chicken Stock, recipe follows
• Splash cider vinegar

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

Heat the oil in a large skillet over high heat. Add the onions, salt, pepper, and red pepper flakes and stir-fry for 2 minutes. Add the garlic, kale, and stock and cook, stirring occasionally, for 8 to 10 minutes; add a splash of cider vinegar in the last minute of cooking. Remove from the heat. Serve immediately.

1 tablespoon olive oil

1 large onion, peeled and quartered

1 carrot, peeled and chopped

2 celery stalks, chopped

1 head garlic, cut in 1/2

1 bouquet garni

2 pounds raw chicken bones, rinsed in cold water

4 quarts cold water

Salt and pepper

In a large stock pot, over high heat, add the oil. When the oil is hot, add the onions, carrots, and celery. Saute for 2 to 3 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for about 2 hours. Remove the stock from the heat and skim off any scum that is on the surface. Strain the stock through a large fine-mesh sieve. Discard the bones and vegetables.

Yield: 3 quarts