Braised Kale (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Ingredients:
1 tablespoon olive oil |
2 cups thinly sliced onions |
1 teaspoon salt |
12 turns freshly ground black pepper |
1/2 teaspoon red pepper flakes |
2 tablespoons minced garlic |
8 cups (firmly packed) torn and stemmed kale pieces |
2 cups basic chicken stock, recipe follows |
splash cider vinegar |
Directions:
1. Heat the oil in a large skillet over high heat. Add the onions, salt, pepper, and red pepper flakes and stir-fry for 2 minutes. Add the garlic, kale, and stock and cook, stirring occasionally, for 8 to 10 minutes; add a splash of cider vinegar in the last minute of cooking. Remove from the heat. Serve immediately.
2. Basic Chicken Stock:
3. 1 tablespoon olive oil
4. 1 large onion, peeled and quartered
5. 1 carrot, peeled and chopped
6. 2 celery stalks, chopped
7. 1 head garlic, cut in 1/2
8. 1 bouquet garni
9. 2 pounds raw chicken bones, rinsed in cold water
10. 4 quarts cold water
11. Salt and pepper
12. In a large stock pot, over high heat, add the oil. When the oil is hot, add the onions, carrots, and celery. Saute for 2 to 3 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for about 2 hours. Remove the stock from the heat and skim off any scum that is on the surface. Strain the stock through a large fine-mesh sieve. Discard the bones and vegetables.
13. Yield: 3 quarts
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