Monday, October 27, 2008

Braised Kale

Adapted from Emeril's New New Orleans Cooking

This dish looks much more complicated to make than it is.  When you are finished it looks beautiful and tastes great.  Plus Kale is very good for you, which means you can have extra dessert.  

1 Tbsp Olive Oil
1 medium Onion, sliced into slivers
1 Red Pepper, sliced into slivers
2 Tbsp minced Garlic
4 cups torn and stemmed Kale pieces
2 cups Stock
1 splash of Cider Vinegar
Salt and Pepper

Heat oil in large skillet over high heat.  Add onions, garlic, salt, pepper and red pepper, and stir fry for 2 minutes.  Next add the stock and kale and cook, stirring occasionally, for 8-10 minutes.  Splash on a little vinegar and cook for one last minute.  Remove from heat, drain excess fluid and serve immediately.  

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