Chick Farm Recipe Collection
A one-pot method that produces tender kale and keeps all the nutrition and flavor from going down the drain.
1 1/2 tbs olive oil
1 medium onion (minced)
2 garlic cloves
Dash red pepper flakes
1 pound kale (2 bunches)
1/2 cup chicken broth
1/2 cup water
1 1/2 tsp lemon juice
Ground black pepper
Remove ribs from kale and chop the leaves into 3-inch pieces; rinse well. Mince garlic or put it through a garlic press.
Heat one tablespoon olive oil in Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until softened and beginning to brown, 4 to 5 minutes. Add garlic and pepper flakes; cook until garlic is fragrant, about one minute.
Add half of kale and stir until beginning to wilt, about one minute. Add remaining kale, broth, water, and 1/8 teaspoon salt. Cover pot and reduce heat to medium-low. Cook, stirring occasionally, until kale is tender, 25 to 35 minutes.
Remove lid and increase heat to medium-high. Cook, stirring occasionally, until most of the liquid has evaporated (bottom of pot will be almost dry and kale will begin to sizzle), 8 to 12 minutes.
Remove pot from heat; stir in one teaspoon lemon juice and remaining 1/2 tablespoon olive oil. Season with salt, pepper, and remaining 1/2 teaspoon lemon juice. Serve.
Yields: 3 Servings
Cook's Illustrated Jan/Feb 2009