Saturday, September 22, 2012

Braised Kale

(Serves 2)

1/2 head of kale, thick stems removed, leaves torn
1/2 white onion, thinly sliced
2-3 cloves garlic thinly sliced
olive oil
salt & pepper
dash red pepper flakes
dry white wine

- In a pan saute the onion and garlic in olive oil over medium heat until just softened, seasoning with salt, pepper and a dash of red pepper flakes.

- Add the kale and cook until it begins to wilt.

- Add enough white wine just to cover the bottom of the pan. Turn heat to medium low, cover pan and let steam until the liquid has been absorbed. Try a piece, if the kale is still tough add a little more wine and repeat.

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