Garlicky Braised Kale with Sun-Dried Tomatoes
Ingredients
Serves 4
|
¼ cup |
Extra-virgin olive oil |
60mL |
|
8 |
cloves garlic, minced |
8 |
|
¼ cup |
oil-packed sun-dried tomatoes, finely chopped and drained |
60mL |
|
1 lb. |
kale, leaves only |
500g |
|
1 tsp |
salt |
5mL |
|
1 cup |
chicken stock |
250mL |
|
2 tsp |
balsamic vinegar |
10mL |
Cooking Difficulty
Wash the kale, remove leaves from stems. Cut the leaves into 1” ribbons.
Heat the olive oil in a large Dutch oven or a 6- 8-qt. soup pot over medium heat.
Add the garlic and sauté, stirring, until starting to brown, 2 to 3 min; add the sun-dried tomatoes and stir to combine.
Add the kale, tossing to coat it well with the oil.
Season with the salt and a few grinds of pepper, and continue stirring until all the kale is wilted. Add the stock, bring to a boil, reduce to a simmer, cover and cook about 15 min.
Uncover, turn the heat to high, and boil away the remaining liquid, stirring frequently, until the pan is almost dry. Take the pan off the heat. Season with the vinegar and stir to combine. Transfer to a small serving dish or plates
