Braised Kale (recipe)
This holiday recipe, courtesy of chef Ryan Cunningham of Abbott’s on Broad Creek in Laurel, comes just in time for Thanksgiving. Enjoy.
4 garlic cloves, chopped
2 lemons, cut into sixths
1.5 cup vegetable stock
3 lbs. kale, stems and inner ribs removed, then coarsely chopped
1/3 cup olive oil
Salt to taste
Crushed red pepper to taste
1. Heat oil in large pot. Add garlic. Stir until fragrant. Add lemons and crushed red pepper.
2. Deglaze with stock. Add kale in handfuls. Let it wilt slightly, then add more. Season with salt. Cover and cook until tender.
3. Remove cover and cook until liquid is evaporated.
4. Sprinkle with candied pecans, dried fruit or shaved cheese. Enjoy!