Friday, April 26, 2013

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Braised Kale with Garlic

New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
Provided by:  
 total  prep 
Don't throw out those kale stems and ribs--they
add extra vitamins to this side dish. The trick is
to thinly slice them, then cook briefly in the oil
before adding the meaty textured greens.


  • 1 bunch kale
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1 cup water


  • Coarsely tear leaves off kale stems and center
  • ribs, then thinly slice stems and ribs. Cook stems
  • and ribs in oil with 1/4 teaspoon each salt and
  • pepper in a wide 6-quart heavy saucepan over 
  • moderately low heat, covered, stirring 
  • occasionally, 5 minutes.
  • Add garlic and cook, uncovered, stirring until garlic
  • is fragrant, about 30 seconds. Add kale leaves and
  • water, then simmer, covered, stirring occasionally, 
  • until leaves are tender, about 15 minutes. 
  • Season with salt and pepper.

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