Tuscan kale parboiled then braised with garlic and stock — a hearty, meaty-textured green best served with crusty bread.
Ingredients
4 bunches organic Tuscan kale
½ cup Sicilian extra virgin olive oil
5 large garlic cloves, sliced
½ tsp. salt
¼ tsp. freshly ground black pepper
1 pint chicken stock
1 tbs. veal demi-glace
Directions
Trim the tough stem tips and discard. Boil the stems 2 minutes, then add the leaves and boil 3 minutes more; drain.
Heat the garlic in olive oil over medium heat about a minute until fragrant, add the kale, and cook 2-3 minutes. Season, add the chicken stock and demi-glace, cover and braise about 5 minutes more until fully wilted.
Serve over rice, farro or pasta, or simply with crusty bread.
