Braised Kale
Food As Art with Jane Ellen Sexton
- 3 Tbsp. Good Quality Olive Oil
- 7 Garlic Cloves, cut in half and smashed
- 3 Tbsp. finely chopped, oil-packed, sun-dried tomatoes, well drained
- 1 Bunch stemmed Kale leaves, cut into 1 inch ribbons
- 1/2 tsp. Salt
- Pepper to taste
- 2 oz. crumbled Feta or Goat Cheese. (optional)
- 3/4 cup Vegetable Stock
- 1/2 tsp. Balsamic Vinegar
- Heat the olive oil in a Dutch oven or soup pot over medium heat.
- Add the garlic and saute, stiring until starting to brown, 2-3 minutes.
- Add sun-dried tomatoes and stir to combine.
- Add the kale, tossing to coat it well with oil.
- Season with salt and pepper, continue stirring until kale is wilted.
- Add the stock, bring to a boil.
- Reduce to a simmer, cover and cook until kale has softened, about 8 minutes.
- Uncover, turn the heat to high, and boil away the remaining liquid, stirring frequently, until the pan is almost dry.
- Remove fro mthe heat and season with the balsamic vinegar, stirring to combine.
- Top with cheese and serve.