1/2lb. Red Russian Kale (about what you are taking home today)
1 Tablespoon Extra Virgin Olive Oil
4-5 Garlic Cloves, minced
Crushed Red Pepper
1/3-1/2 Cup Chicken or Vegetable Stock

Boil 2 quarts salted water. Add kale and simmer for 4 minutes.
Drain and immediately rinse in cold water to stop the cooking process. Squeeze water out of the Kale (between 2 dishtowels). Heat olive oil in the same pan and add garlic and red peppers flakes to taste. Sauté for a minute then add the kale and broth and simmer for 3-4 minutes and serve.


Leave a Reply

Your email address will not be published. Required fields are marked *

Set your Twitter account name in your settings to use the TwitterBar Section.