Braised Kale With Garlic And Red Wine

Directions

1. Roughly chop the kale leaves into 1-inch pcs, then wash and drain throughly. In a large skillet, heat the extra virgin olive oil 2 min. Add in the garlic and lightly brown, then immediately add in the kale. Turn the kale leaves to coat proportionately with the extra virgin olive oil and to prevent the garlic from burning on the bottom of the pan. Season with salt and pepper.
2. Continue to saute/fry the kale leaves 3 to 4 min. Reduce the heat to medium and add in the chicken stock. Cover the pan and cook the kale in the stock 5 min more. Remove the cover, add in the red wine, and continue to braise the kale in the red wine and stock till nearly all of the liquid has evaporated. The entire cooking process will take 12 to 15 min, at that time the kale should be tender and the liquid cooked off.
3. This recipe yields 6 to 8 servings.