Admittedly kale isn’t an easy sell.
In fact, I almost didn’t include a picture of the finished product here. Scroll down and you won’t need me to explain why. It’s certainly not glamorous to say the least.
Butstay with me hereI think of kale as an unsung hero. Hearty and earthy in flavor, I crave it, particularly as the days get colder.
This preparation is one of my favorites. The slow braising allows the flavors develop and becoming richer with the introduction of the stocks. The acid of the lemon juice serves as a nice counter balance, making the flavor really pop.
It’s just the thing for a cold winter’s day.
Recipe adapted from Emeril Lagasse
1 TBS olive oil
1 large onion, thinly sliced
1 tsp red pepper flakes
2 TBS minced garlic
8 cups kale (stemmed and torn)
2 cups vegetable or chicken stock
1 tsp lemon juice
salt and pepper to taste
Heat the oil in a skillet over a high flame for at least a minute. Add the onions, salt and pepper, and red pepper flakes and saute for 2 minutes.
Add the garlic, kale, and stock to the pan and cook for 8-10 minutes. Stir occasionally.
Add the lemon juice and stir. Remove from the heat and serve.
Serves four as a side