This is the long cooked version of kale, and it results in very tender, succulent greens with a smooth flavor. You can use the same recipe, only blanch the greens until they have just wilted and then cook them with the wine and finish the recipe. This provides a more toothsome dish with a more assertive flavor.
INGREDIENTS:
1 bunch of curly kale 1 tablespoon extra virgin olive oil+1 tablespoon more 2 cloves of garlic, de-germed and minced 1 cup red wine, or white wine, or what ever is left over from the night before… Salt and freshly ground black pepperMETHOD:
Strip the kale leaves from the stems. While you are doing this, bring a quart of water to boil in a 2-quart chefs pan or saucepan. Chop the kale into smallish bits. Rinse the kale in cold water, submerging and lifting it out to leave any grit in the bottom of the bowl. Repeat. When cleaned, transfer drained kale to the pot of boiling water. Stir until all the kale is submerged. If the kale will not remain submerged, add water to cover. Cooking the kale above the waterline could make for leathery greens. Cook covered.
Lower the heat to a simmer and let the kale cook gently for a half-hour to 45 minutes, or until they are tender. Drain off all but a Tbsp or two of the water, then use a spatula or spoon to make a well in the center of the greens down at the pan bottom. Add 1 Tbsp olive oil and heat until shimmering. Add the minced garlic and cook until fragrant and softening. Stir the mess (this is a technical term for greens, mind you…) to evenly distribute the garlic.
Add the wine, then re-cover the pot. Cook down until most of the wine is gone. Again, make a well in the center of the greens, turn up the heat to medium-high, and add the remaining oil. Stir to amalgamate with the remaining liquid and make a “sauce”. Stir the mess around to incorporate the sauce into all the greens and season with salt and pepper if you wish. (Do not salt sooner as the salt will wilt the greens too much, and may help them turn an unappetizing khaki.)
Serve hot, or cool and reheat later.
This is the basic “greens” method I use. Sautéing onions first, whether until just limp or caramelized, is the other “first step” I frequently take. I vary the wine to match the rest of the meal, or grab what ever is handy. This is the version I use for making frittata, gratins, stuffing pasta or meat, or tossing with kasha or spelt and mushrooms. I also use it in scrambled eggs and have used it to top crostini. Usually it just gets served at dinner as is. My kids eat it, and really love it.
SERVES 4
SOURCE: Chef Andrew E Cohen
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