Thursday, July 17, 2008

Braised Kale

3/4 lb fresh kale, washed, stemmed, and chopped
1-1/2 tsp olive oil
1/4 c. diced red onion
2 cloves garlic, minced
2 tomatoes, peeled & roughly chopped
1/4 tsp dried basil
1/8 tsp dried oregano
1/8 tsp salt
1 tsp balsamic vinegar
1/4 tsp black pepper

Place drained but still damp kale in a large Dutch oven. Cover and cook over medium heat 6-7 minutes or until tender. Drain well, reserving 2 tbl of cooking liquid. Set aside. Heat oil in large skillet over medium-high heat, add onions and garlic and saute 3-4 minutes. Add kale, tomatoes, reserved cooking liquid, herbs, and salt. Stir to combine and cook 5 minutes. Remove skillet from heat and stir in vinegar and pepper.

4 servings

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