Prep 15 mins
Cook 40 mins
Another find for our rampant black kale! From gourmet_recipes_from_around_the_world email. Braising is a nice technique for greens that have gotten a bit tough out in the garden - softens their firbrous texture & brings out their flavor - the key is low simmer with a lid. Younger leaves can be lightly braised & have potatoes which have been boiled separately added into mix for a brief introduction before serving. Would make a nice lunch with a couple of poached eggs & some shaved Romano cheese.
- 12 cups kale, washed
- 1 garlic clove, minced
- 1⁄2 onion, coarsely chopped
- 2 tablespoons oil
- 1 1⁄2 cups stock
- 4 potatoes, quartered (I like Yukon Gold but fingerlings would be great too)
- 1 stalk celery, chopped
- sour cream, for garnish
- Cut the kale leaves into 1/2-inch-wide strips.
- Blanch them in lightly salted boiling water for one minute. Set aside.
- Saute the garlic and onion in the oil until lightly browned.
- Add the stock, potatoes, celery, and blanched kale.
- Simmer together until potatoes fall apart and lose their shape.
- Season with salt and pepper, garnish with sour cream and serve.