Braised Kale

Name: Braised Kale
Ingredients: Salt; 8 ounces dinosaur or lacinato kale leaves, stems removed; 1 tablespoon vegetable oil; 1/2 medium onion, cut into large dice; 1/2 medium carrot, cut into large dice; 1/2 celery stalk, cut into large dice; 13 cup sherry vinegar; 2 cups chicken broth; 3 tablespoons honey; Pinch of ground white pepper

10 ingredients

13 steps

Ingredients

Salt
8 ounces dinosaur or lacinato kale leaves, stems removed
1 tablespoon vegetable oil
1/2 medium onion, cut into large dice
1/2 medium carrot, cut into large dice
1/2 celery stalk, cut into large dice
13 cup sherry vinegar
2 cups chicken broth
3 tablespoons honey
Pinch of ground white pepper

Directions

1

Bring a large pot of generously salted water to a boil.
2

Meanwhile, set aside a large bowl of ice water.
3

Add kale to boiling water, return to a boil, and after 1 minute transfer to ice bath.
4

Drain well, and set aside.
5

In a large saute pan, heat oil over low heat and saute onion, carrot and celery until just softened.
6

Add sherry vinegar and cook until reduced by two-thirds.
7

Add kale and stir to coat, then add chicken broth, honey, 2 teaspoons salt and the pepper.
8

Bring to a simmer and cook, partly covered, until kale is tender, 60 to 80 minutes.
9

Transfer kale leaves to a warm bowl, leaving onion, carrot and celery in broth.
10

Strain broth, discarding solids.
11

If there is more than * cup, it may be boiled in a small saucepan until reduced.
12

Adjust salt and pepper as needed, and pour over kale.
13

Serve immediately, or cover and refrigerate for up to 24 hours; gently reheat before serving.