Braised Kale

Directions

1. 1
   Heat the oil in a large skillet over high heat.
2. 2
   Add the onions, salt, pepper, and red pepper flakes and stir-fry for 2 minutes.
3. 3
   Add the garlic, kale, and stock and cook, stirring occasionally, for 8 to 10 minutes; add a splash of cider vinegar in the last minute of cooking.
4. 4
   Remove from the heat.
5. 5
   Serve immediately.
6. 6
   1 tablespoon olive oil
7. 7
   1 large onion, peeled and quartered
8. 8
   1 carrot, peeled and chopped
9. 9
   2 celery stalks, chopped
10. 10
    1 head garlic, cut in 1/2
11. 11
    1 bouquet garni
12. 12
    2 pounds raw chicken bones, rinsed in cold water
13. 13
    4 quarts cold water
14. 14
    Salt and pepper
15. 15
    In a large stock pot, over high heat, add the oil.
16. 16
    When the oil is hot, add the onions, carrots, and celery.
17. 17
    Saute for 2 to 3 minutes.
18. 18
    Add the remaining ingredients and bring to a boil.
19. 19
    Reduce the heat to low and simmer for about 2 hours.
20. 20
    Remove the stock from the heat and skim off any scum that is on the surface.
21. 21
    Strain the stock through a large fine-mesh sieve.
22. 22
    Discard the bones and vegetables.
23. 23
    Yield: 3 quarts