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Spicy Braised Kale

June 1, 2012

A great side dish for steaks or pork chops!

Kale is one of my favorite greens.  It’s a powerhouse when it comes to nutrition: Vitamins K, A, and C as well as anti-oxidants.  Even more important, it’s yummy.  I had a bunch in my fridge that I needed to use up, so I put this together to go along with our grass fed rib eyes.  Turned out pretty good.  Alex declared it the second best veggie side dish he has ever eaten next to the Fried Brussels Sprouts at Roast.  I will never be able to compete with those – I’m salivating just thinking about them.  But onto our Spicy Braised Kale recipe…

Spicy Braised Kale

Ingredients:

  • 1 Tablespoon of fat (coconut oil, grass fed butter or ghee, or bacon fat)
  • 4 cloves of garlic, minced
  • 1 bunch of kale, ribs removed and sliced into 1 inch pieces
  • 1/4 teaspoon of crushed red pepper flakes
  • 1/4 to 1/2 teaspoon sea salt
  • A few grinds of black pepper
  • 1 cup of homemade chicken stock

What to do:

Melt the fat in a large saute pan (use a pan with a cover).  Add the garlic and saute until fragrant, 30 seconds to a minute.  Add the sliced kale to the pan and stir around until slightly wilted, 2-3 minutes.  Add in the rest of the ingredients and bring to a simmer.  Lower the heat slightly and cover the pan, letting the kale braise in the broth for about 5 minutes.  Uncover the pan and simmer until all of the liquid cooked off.  Taste for seasoning and add more salt and pepper if needed.

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