Photo by Kitchen Sink Diaries
Kitchen Sink Diaries's Notes:
Expand2 large bunches of black kale Ask a question about this ingredient
2 shallots, thinly sliced Ask a question about this ingredient
2 tablespoons J'Amour Gouda, or any hard nutty cheese Ask a question about this ingredient
3/4 cups dry white wine Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
3 garlic cloves, minced Ask a question about this ingredient
1 pinch red chili flakes Ask a question about this ingredient
salt and pepper, to taste Ask a question about this ingredient
1 drizzle of high-quality extra-virgin olive oil (optional) Ask a question about this ingredient
toasted baguette (optional) Ask a question about this ingredient
Wash the kale, remove the thick stems, and chop into small pieces.
Ask a question about this stepHeat olive oil in a large pan. Add shallots and cook until they begin to soften, about 4 minutes.
Ask a question about this stepAdd the kale, garlic, and red chili flakes. Season with salt and pepper.
Ask a question about this stepCook until the kale begins to wilt, then add the white wine.
Ask a question about this stepBraise the kale for 12-15 minutes, or until it is soft but still has a bite to it.
Ask a question about this stepDivide the kale into bowls, top with a shower of Gouda, and drizzle the top with high-quality extra-virgin olive oil (if using).
Ask a question about this stepServe with toasted baguette for mopping up extra sauce.
Ask a question about this stepYum!
Amanda is a co-founder of Food52.
Looks good, and the cooked kale looks soft -- is black kale different from regular green crinkled kale? Is it lacinto?