Sunday, October 2, 2011

Braised Kale

Sometimes it’s the simplest dishes that end up being the most delicious. I talk a lot about eating your greens; it seems only appropriate since they are so good for you. They are literally powerhouses of essential nutrients like iron and calcium, not to mention antioxidants and vitamins. So, I talk a lot about eating your greens, and I try to follow my own advice. I like greens, some more than others, but they’ve never been my favorite part of any meal...until now. While visiting my aunt, she made braised kale for us, and I couldn’t get enough of it. I assumed it was because we had been traveling for 2 days, and my peanut butter and jelly fed body was crying out for something real.  But, when I made the dish myself a week later, I was licking my plate clean. I have since put away an entire bunch of kale all by myself thanks to this recipe. If greens have seemed better in theory than in practice, please give this dish a try. It just might change your life.

Braised Kale

2 tablespoons olive oil
1 clove garlic, crushed
1 bunch kale (or chard, dandelion greens, etc)
1 cup vegetable stock
1 cup water
Juice of 1/2 lemon
Salt to taste

Heat 2 tablespoons olive oil in a large pot over high heat . Add the garlic and sauté until golden and fragrant, 1 to 2 minutes. Add the greens, and stir to coat in oil. Add the stock and water. Cook over medium high to high heat until the liquid is almost completely absorbed, about 20 minutes. Add the lemon juice, and taste for salt. Enjoy immediately!

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