Tuesday, June 5, 2012

What a Bunch of Kale

My cooking experience with kale is pretty much non-existent.  So what was I to do with a bunch of kale that the B bought at the Farmer's Market but failed to use?  Luckily, the Food Network had a recipe for braised kale with toasted almonds.  It called for one bunch of kale, and the rest of the ingredients, I pretty much had on hand.  Other than stemming the kale, which is kind of slow, this is an easy recipe, and even better, it was yummy!  Plus I felt like I was being pretty healthy cooking up a bunch of kale, even if I used a lot of butter.

Braised Kale with Toasted Almonds
from the Food Network

  • 1 cup slivered almonds
  • 1 tablespoon butter*
  • 1 tablespoon minced garlic
  • 1 cup minced onions
  • 1 bunch kale, stemmed and sliced thin
  • 1/2 cup chicken broth
  • 1 teaspoon chicken bouillon*
  • 1 teaspoon cracked black pepper
In a large saute pan over low heat, toast almonds for 3 to 4 minutes until lightly browned (the will brown more throughout cooking so don't worry if they aren't all that brown). Add butter and allow to brown. Add garlic and onions. Cook for 3 minutes until slightly caramelized. Add kale and toss lightly. Add broth, bouillon and pepper. Cook kale for 5 to 6 minutes until tender and liquid has evaporated. 

*One tablespoon of butter didn't seem like enough, so I added more; probably about two more tablespoons (yikes, I know).  I used chicken base because I didn't have bouillon, and I cut it down to 1/2 teaspoon of the base.

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