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
2 - 4 people
bunches of black kale
shallots, thinly sliced
aged gouda, or any hard nutty cheese
dry white wine
garlic cloves, minced
red chili flakes
salt and pepper, to taste
drizzle of high-quality extra-virgin olive oil (optional)
toasted baguette (optional)
In This Recipe
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.