Austrian Kale

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.

Ready In:
55mins
Serves:
Units:

ingredients

  • 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

  • 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.
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RECIPE MADE WITH LOVE BY

@Busters friend
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@Busters friend
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"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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  1. Busters friend
    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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