Servings: two as a side dish.
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.
Really, really delicious. We skipped the goat cheese.
Loved this! Great way to fix kale. As suggested I also used some thinly sliced red onion and a bit of red pepper flakes. A definite keeper!
This turns out very good. I usually skip the goat cheese.
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