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
bunches of black kale
shallots, thinly sliced
tablespoons aged gouda, or any hard nutty cheese
cup dry white wine
tablespoon olive oil
garlic cloves, minced
pinch red chili flakes
salt and pepper, to taste
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