1 fresh tomato, diced
2 garlic cloves, minced
1-2 Tablespoons extra virgin olive oil1/8 to 1/4 teaspoon dried red pepper flakes
2-4 Tablespoons red wine vinegar
coarse salt and freshly ground pepper to taste
Wash the kale thoroughly. There is no need to dry, just shake excess water off. Remove stalks and tear into bite size pieces. I hold the end of the stalk with one hand and run a knife down each side to remove the leaf. Works like a charm.
Wash the kale thoroughly. There is no need to dry, just shake excess water off. Remove stalks and tear into bite size pieces. I hold the end of the stalk with one hand and run a knife down each side to remove the leaf. Works like a charm.
Heat a large pan on medium and add olive oil. Add red pepper flakes and let oil heat up. Add garlic and kale. Toss the kale to coat. Add the red wine vinegar(start with a small amount first) and then salt.
Turn heat down to low and put lid on pot. Braise gently for about 15-20 minutes, turning the kale gently now and then.
When the kale is tender, turn off the heat and add the diced tomatoes. Let sit for another 5 minutes.
I have now made this dish 3 times this week! I can't get enough of it. I've been using Red Bor Kale - it's purplish with really curly ends and so GOOD! This is such a nutritious side and pretty easy to make. Tonight I subbed lime juice for the red wine vinegar and put them in chicken and black bean burritos.
Recipe slightly altered but borrowed from: http://mzkitchen.blogspot.com/2007/04/healthy-braised-kale.html
