Braising softens kale, which will be a little tough and leathery if undercooked. Unfortunately, kale also loses its bright green color when properly cooked. As a variation, try using the pretty new variety of kale called cavolo nero, or Tuscan kale, in this recipe. Or use young turnip greens. You can also vary this recipe by sautéing onions or bacon with the garlic, or by adding red pepper flakes.
Watch the Test Kitchen's video to get a few quick tips on trimming kale.
Heat the olive oil in a Dutch oven or a 3- to 4-qt. soup pot over medium heat. Add the garlic and sauté, stirring, until starting to brown, 2 to 3 minutes. Add the sun-dried tomatoes and stir to combine. Add the kale, tossing to coat it well with the oil. Season with the salt and a few grinds of pepper, and continue stirring until all the kale is wilted. Add the stock, bring to a boil, reduce to a simmer, cover and cook until the kale has softened, about 8 minutes. Uncover, turn the heat to high, and boil away the remaining liquid, stirring frequently, until the pan is almost dry. Take the pan off the heat. Season with the vinegar and stir to combine. Transfer to a small serving dish or plates. Top with the crumbled goat cheese, if you like.
nutrition information (per serving):
15, Fat Calories
140, Saturated Fat
5, Monounsaturated Fat
15, Polyunsaturated Fat
Photo: Steve Hunter