thanksgiving sides: kale

Braised Kale serves 6-8

This recipe is simple, healthy, delicious, and can be made a day ahead. It maintains its color, flavor, and texture beautifully. Simmer gently in a pot over low heat to reheat the kale.

3 bunches of kale (the standard green curly leaf kind is great here)
1 large sweet onion
3-4 cloves garlic
tsp crushed red pepper flakes
2 cups stock (chicken is best, I think, but vegetable would work, too)
4 tbsp extra virgin olive oil
salt
peper

Thoroughly rinse the kale to remove any grit. Tear the leaf away from the stem by running your hand upwards from the bottom of the stem, then tear leaves into large pieces. Set aside.

Half the onion through the root ball, peel, then thinly slice across into strips. Set aside.

Mince the garlic, then combine with the onion.

In a large pot over medium-high heat, add the olive oil. Add the onion, garlic, pepper flakes, and a little salt and pepper, and saute until the onion is softening and translucent. Add the kale stir, turning it over gently in the pot to coat with the oil. Season with more salt and pepper. Pour half the stock over the kale, and continue to turn it gently. Add the rest of the stock, turning the kale until it has cooked down to less than half its original volume, but still maintains a bright green color.

Remove the kale to a serving bowl and ladle a bit of the cooking stock over the top so that it pools luxuriously around the bottom.