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    You are in: Home / Recipes / Austrian Kale Recipe
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    Austrian Kale

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Buster's friend's Note:

    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.

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    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 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

    Directions:

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

    Ratings & Reviews:

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    Nutritional Facts for Austrian Kale

    Serving Size: 1 (445 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 332.9
     
    Calories from Fat 75
    22%
    Total Fat 8.4 g
    12%
    Saturated Fat 1.1 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 107.7 mg
    4%
    Total Carbohydrate 59.2 g
    19%
    Dietary Fiber 9.0 g
    36%
    Sugars 2.4 g
    9%
    Protein 11.1 g
    22%

    The following items or measurements are not included:

    stock

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