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
Ingredients
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2 large
bunches of black kale
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2
shallots, thinly sliced
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2 tablespoons
aged gouda, or any hard nutty cheese
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3/4 cup
dry white wine
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1 tablespoon
olive oil
-
3
garlic cloves, minced
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1 pinch
red chili flakes
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salt and pepper, to taste
-
1
drizzle of high-quality extra-virgin olive oil (optional)
-
toasted baguette (optional)
Directions
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Wash the kale, remove the thick stems, and chop into small pieces.
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Heat olive oil in a large pan. Add shallots and cook until they begin to soften, about 4 minutes.
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Add the kale, garlic, and red chili flakes. Season with salt and pepper.
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Cook until the kale begins to wilt, then add the white wine.
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Braise the kale for 12-15 minutes, or until it is soft but still has a bite to it.
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Divide the kale into bowls, top with a shower of Gouda, and drizzle the top with high-quality extra-virgin olive oil (if using).
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Serve with toasted baguette for mopping up extra sauce.
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