Sunday, June 21, 2009

Season 2009 - Week 3 - Recipe Lacinata Kale with caramelized onions from Emeril

Lacinata Kale is the elegant sister to the curly, green kale.

  • 2 tablespoons olive oil
  • 1 1/2 large sweet onions or white onions, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 1 1/2 pounds Lacinata kale, middle stems removed, leaves cut into 2-inch pieces
  • 3/4 cup chicken stock
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon crushed red pepper flakes
In a large saute pan, over medium heat add the olive oil; when hot add the onion and cook until the onion is lightly browned, 4 to 5 minutes. Add the garlic and cook for another 1 to 2 minutes. Reduce the heat and cook for another 4 minutes or until the onions are soft and caramelized.
Add the kale to the pan, raise the heat to medium high. Add the chicken stock, salt and red pepper; cook, stirring until the kale begins to wilt, 4 minutes. Continue to cook until most of the chicken stock has evaporated and the kale is tender, another 3 to 4 minutes. Serve immediately.

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