Braised Kale

Food As Art with Jane Ellen Sexton

  1. Heat the olive oil in a Dutch oven or soup pot over medium heat.
  2. Add the garlic and saute, stiring until starting to brown, 2-3 minutes.
  3. Add sun-dried tomatoes and stir to combine.
  4. Add the kale, tossing to coat it well with oil.
  5. Season with salt and pepper, continue stirring until kale is wilted.
  6. Add the stock, bring to a boil.
  7. Reduce to a simmer, cover and cook until kale has softened, about 8 minutes.
  8. Uncover, turn the heat to high, and boil away the remaining liquid, stirring frequently, until the pan is almost dry.
  9. Remove fro mthe heat and season with the balsamic vinegar, stirring to combine.
  10. Top with cheese and serve.


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