It's hard to think of sturdy, healthy kale as a festive dish but Kale braised in white wine is simply delicious. This is no drab bitter version of kale. Cooked this way, this healthy, nutritious green is a far cry from the rough way it often gets treated in the kitchen, overcooked, underseasoned, and underloved. The acidity of the wine brings out kale's natural sweetness and wonderful flavor, and with the richness of the base of shallots, tomatoes, garlic, and a little cumin, not to mention the sweet protein-packed garden peas we add at the end. it is a truly delicious dish!
AuthorAnn Ogden GaffneyIt's hard to think of sturdy, healthy kale as a festive dish but Kale braised in white wine is simply delicious. Cooked this way, this healthy, nutritious green is a far cry from the rough way it often gets treated in the kitchen, overcooked, underseasoned, and underloved. Not here!
1. Strip the tender leaves from the woody stems. Discard the stems. Cut the kale leaves into bite-sized pieces. Set aside.
Heat the olive oil in a wok over a medium-high flame. When it shimmers add the cumin seeds. Let them sizzle for 30 seconds. Add the garlic. Cook stirring until the garlic just starts to color, about 1 minute. Add the shallots. Cook stirring until the shallots look wilted and are starting to caramelize about 3-5 minutes.
Add the kale and sprinkle with salt. Cook stirring until the kale starts to wilt, about 5 minutes. If the bunch is large, you may want to add the kale in a couple of batches. When the kale has wilted, add the tomatoes. Cook until the tomatoes start to soften.
Add the white wine. Bring to a boil and cook 1 minute or until the wine has reduced by about half. Turn the heat down to medium. Cover and cook until the kale is just tender, about 5-8 minutes.
Add the peas. Stir to mix. Raise the heat to medium-high and cook for 2-3 minutes more or until the peas are bright green and warmed through and any liquid has reduced to just coat the kale. Taste for salt and serve.
Serves 4 as a side, or 2 as a main dish served with a whole grain like farro, brown rice, or quinoa
I prefer to use the tender Tuscan/lacinato kale, but you can cook any kind of kale in this way. It will taste just as good.
Use a dry acidic wine. If you don't wish to use alcohol, either use white verjus or 2 tbsp fresh lemon juice diluted in 1/4 cup water.
Ingredients
Directions
1. Strip the tender leaves from the woody stems. Discard the stems. Cut the kale leaves into bite-sized pieces. Set aside.
Heat the olive oil in a wok over a medium-high flame. When it shimmers add the cumin seeds. Let them sizzle for 30 seconds. Add the garlic. Cook stirring until the garlic just starts to color, about 1 minute. Add the shallots. Cook stirring until the shallots look wilted and are starting to caramelize about 3-5 minutes.
Add the kale and sprinkle with salt. Cook stirring until the kale starts to wilt, about 5 minutes. If the bunch is large, you may want to add the kale in a couple of batches. When the kale has wilted, add the tomatoes. Cook until the tomatoes start to soften.
Add the white wine. Bring to a boil and cook 1 minute or until the wine has reduced by about half. Turn the heat down to medium. Cover and cook until the kale is just tender, about 5-8 minutes.
Add the peas. Stir to mix. Raise the heat to medium-high and cook for 2-3 minutes more or until the peas are bright green and warmed through and any liquid has reduced to just coat the kale. Taste for salt and serve.
Serves 4 as a side, or 2 as a main dish served with a whole grain like farro, brown rice, or quinoa
I prefer to use the tender Tuscan/lacinato kale, but you can cook any kind of kale in this way. It will taste just as good.
Use a dry acidic wine. If you don't wish to use alcohol, either use white verjus or 2 tbsp fresh lemon juice diluted in 1/4 cup water.
