Quick-Braised Kale

Braising is easy- it really is just sautéing + steaming in a little added liquid.

It's basic, and good- makes an excellent side dish with beef, poultry, or fish.

2 Tbsp. olive oil

1 clove garlic, minced (more if you love garlic)

4 c. kale leaves, torn into bite-sized pieces or ribbons

1/4 c. vegetable or chicken stock (or water)

Salt and pepper

In a large pan, sauté the garlic in olive oil, until just starting to turn brown. Add the kale and toss with tongs to evenly coat all the leaves with oil and garlic. Add the stock, reduce heat, and cover. Cook until the kale is tender and liquid has evaporated– about 3-5 minutes. Season to taste with salt and pepper, then serve.

Variation:

Quick-Sautéed Asian Style Kale

1 Tbsp. sesame oil (+ 1-2 tsp. if needed as you cook)

4 c. kale leaves, torn into bite-sized pieces or ribbons

1 Tbsp. soy sauce

1-2 Tbsp. toasted sesame seeds, optional

In a large pan sauté the kale in sesame oil, tossing with tongs to evenly coat all of the leaves with oil, for 3-5 minutes. Kale should be bright green and slightly wilted.

Add soy sauce, toss, put into serving and sprinkle with the sesame seeds.

Toasting sesame seeds to add to a stir fry:

Before you add oil to the sauté pan, toast sesame seeds in the dry pan over fairly high heat –watch constantly and shake the pan often! They’re done quickly. Pour into a bowl and set aside to cool.

Recipe created or adapted by Liz Talley, Urban Graze

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