7 ounces stemmed kale leaves (about 1/2 large bunch kale cut in 1" ribbons
1/2 teaspoon salt
freshly ground black pepper
1/2 cup low-salt chicken stock
1/2-more teaspoons balsamic vinegar - high quality
1/2 ounce crumbled goat cheese
Directions
Heat the olive oil in a Dutch oven or a 3 - 4- quart soup pot (this is when using fresh leaves because you need the room, I used an ordinary size frying pan and used frozen kale ) over medium heat. Add the garlic and saute, stirring, until starting to brown, 2 - 3 minutes. Add the sundried tomatoes and stir to combine. Add the kale, tossing to coat it well with the oil. Season with the salt and a few grinds of pepper, and continue stirring until all the kale is wilted, Add the stock, bring to a boil, reduce to a simmer, cover and cook until the kale has softened, about 8 mnutes. Uncover, turn the heat to high, and boil away the remaining liquid, stirring frequently, until the pan is almost dry. Take the pan off the heat. Season with the vinegar and stir to combine. Transfer to a small serving dish or plates. Top with the crumbled goat cheese, if you like. Yum! 7 to 9 ounces of frozen kale = 5 cups makes 2 good size servings. 1 pound of frozen kale = 4 servings
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