I know – you see this kale recipe and you’re asking yourself where the bacon is. I’m doing my due-diligence to help you post-overindulging on Thanksgiving day… we will all need to detox with a little bit of wine and kale. Wine, because we all just spent Thanksgiving debating politics and the election with our staunchly opposite relatives; and kale, because, let’s be honest: we consumed a wee-bit too much stuffing, pumpkin pie, macaroni and cheese, fried turkey, mashed potatoes (I may have just disclosed my strategic game plan for being a complete glutton on Thanksgiving).
So instead of asking where the bacon is, I’ll wait for an “I’m so thankful for this kale recipe the day after Thanksgiving” – and if you’re looking for a recipe for wine, you’re out of luck. I only know how to consume copious amounts.
But on a serious note, this kale is dee-licious. Even the sous chef loves it. And he pretty much only loves things that resemble steak and potatoes. And by that, I mean only steak and potatoes.
Braised Kale with Onion & Apple Cider Vinegar:
- 1 tablespoon olive oil
- 1 cup sweet onion, diced
- 2 cloves garlic, minced
- 6 cups firmly packed de-veined and torn kale pieces
- 1/2 cup chicken stock
- 3 tablespoons apple cider vinegar
- 1/2 teaspoon salt
- 8 turns freshly ground black pepper
- 1 teaspoon crushed red pepper flakes
To begin, heat your olive oil in a large stock pan. Once hot, saute the onions until golden brown. Add the garlic, and saute for an additional minute or two. Add the kale to the pan, and pour the chicken stock over top. Season with salt, pepper, and crushed red pepper flakes. Kale cooks pretty quickly – give it 6-9 minutes, or until bright green. Stir in the apple cider vinegar and remove from heat.
Then, the best part. Plate this delicious braised kale with your favorite dish and don’t forget the most important part: Enjoy (with wine, duh)!
