Tuesday, August 30, 2016

Day 242 Braised Kale

Braised Kale

1 Pound Kale, stemmed and chopped
1 Anaheim Pepper, chopped
1/2 Cup Celery, chopped
1 Onion, diced
2 Cloves Garlic, minced
Red Wine Vinegar, 1 Tablespoon per serving
1/4 Cup Parsley, chopped
1/4 Cup Cilantro, chopped
3 Cups Veggie Stock
Pepper to taste
Romaine lettuce, chopped
Fresh chopped kale

1.  Heat 1/2 cup stock in a large pot.

2.  Add garlic and onions and cook till soft.  Add the pepper and celery and cook 5 minutes over medium heat.

3.  Add the kale and the rest of the stock.  Mix well.  Cook until the kale is wilted.  Add the herbs and pepper,

4.  Place the desired amount of lettuce in a bowl.  Sprinkle 1 tablespoon of red wine vinegar over the lettuce.  Spoon the kale mix over the lettuce.  Pour some of the hot stock over the dish to wilt the romaine.

Soundtrack Hamilton Original Broadway Cast

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