Braised Kale with Garlic
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Alexis Touchet
Don't throw out those kale stems and ribs--they add extra vitamins to this side dish. The trick is to thinly slice them, then cook briefly in the oil before adding the meaty textured greens.
- Coarsely tear leaves off kale stems and center ribs, then thinly slice stems and ribs. Cook stems and ribs in oil with 1/4 teaspoon each salt and pepper in a wide 6-quart heavy saucepan over moderately low heat, covered, stirring occasionally, 5 minutes.
- Add garlic and cook, uncovered, stirring until garlic is fragrant, about 30 seconds. Add kale leaves and water, then simmer, covered, stirring occasionally, until leaves are tender, about 15 minutes. Season with salt and pepper.