Author Notes: Kale is one of my all-time favorite vegetables. When I was single and living alone, I would often make a big batch of braised kale, serve it with some toasted baguette, and call it dinner. I make versions of this recipe all the time and toss it with pasta, serve on top crostini, or just eat it out of the bowl. —Kitchen Sink Diaries
Serves: 2 – 4 people
Ingredients
-
2 large
bunches of black kale
-
2
shallots, thinly sliced
-
2
tablespoons aged gouda, or any hard nutty cheese
-
3/4
cup dry white wine
-
1
tablespoon olive oil
-
3
garlic cloves, minced
-
1
pinch red chili flakes
-
salt and pepper, to taste
-
1
drizzle of high-quality extra-virgin olive oil (optional)
-
toasted baguette (optional)
Directions
- Wash the kale, remove the thick stems, and chop into small pieces.
- Heat olive oil in a large pan. Add shallots and cook until they begin to soften, about 4 minutes.
- Add the kale, garlic, and red chili flakes. Season with salt and pepper.
- Cook until the kale begins to wilt, then add the white wine.
- Braise the kale for 12-15 minutes, or until it is soft but still has a bite to it.
- Divide the kale into bowls, top with a shower of Gouda, and drizzle the top with high-quality extra-virgin olive oil (if using).
- Serve with toasted baguette for mopping up extra sauce.
/bebbde8d-ed53-4140-8205-ad1b0087231f--P1030245.JPG "Quick-Braised Kale with Shallots & Gouda 2")
