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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
- 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)
- 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.
- This recipe was entered in the contest for Your Best Greens
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