Total Time
55mins
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.

Ingredients Nutrition

  • 12 cups kale, washed
  • 1 garlic clove, minced
  • 12 onion, coarsely chopped
  • 2 tablespoons oil
  • 1 12 cups stock
  • 4 potatoes, quartered (I like Yukon Gold but fingerlings would be great too)
  • 1 stalk celery, chopped
  • sour cream, for garnish

Directions

  1. Cut the kale leaves into 1/2-inch-wide strips.
  2. Blanch them in lightly salted boiling water for one minute. Set aside.
  3. Saute the garlic and onion in the oil until lightly browned.
  4. Add the stock, potatoes, celery, and blanched kale.
  5. Simmer together until potatoes fall apart and lose their shape.
  6. Season with salt and pepper, garnish with sour cream and serve.