Braised Tuscan Kale by Sandra Cripe

Here is a great recipe that was shared by Sandra Cripe, a local Palmirana! She was really excited to tell me about this recipe and since I have had a TON of questions about how to prepare Tuscan Kale, this could not have been a more perfect recipe to start. Thanks Sandra for all of your enthusiasm and sharing of your knowledge of cooking.

Braised Kale by Sandra Cripe

ingredients:
2 pound bunch Tuscan Kale
2 tablespoons olive oil
3 cloves garlic, minced
¾ cup chicken stock

directions:
Wash, trim & chop kale. In a large pot heat oil and lightly sauté garlic. Add kale & chicken stock. Cook covered for 12 minutes.

Notes:

• I slice the kale cross-wise about ½ inch or a bit less.
• Watch the heat, as you do not want it to boil hard, just simmer.
• All the liquid should be evaporated from the pot.
• No salt is added, there is plenty in the chicken stock. Homemade chicken/vegetable stock works well.
• I served this to guests who had never eaten kale & they liked it.