by One Hungry Mama
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Photo by One Hungry Mama
One Hungry Mama's Notes:
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3 tablespoons
olive oil
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4 pieces
garlic, minced
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2 bunches
kale, cleaned, stemmed & torn into pieces
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1 cup
chicken broth
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3 tablespoons
red wine vinegar
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1/4 teaspoon
grated nutmeg
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Heat oil over medium in a large dutch oven. Add garlic. Saute until it begins to turn brown.
Ask the hotline about this step!Add kale, tossing to coat with oil and garlic. You may need to do this in batches, allowing one batch to wilt slightly before adding the next.
Ask the hotline about this step!Once all of the kale is slightly wilted, add 1/2 cup chicken broth. Turn heat to medium-high and cook for about 1-2 minutes, until liquid cooks off. When it has, add remaining 1/2 cup broth, cover, turn heat to medium-low, and let cook for about 20 minutes, until kale is tender.
Ask the hotline about this step!Uncover and turn heat to medium. Cook for 1-2 minutes, allowing most of excess liquid to cook off. Add nutmeg and vinegar. Cook just a few more minutes, until sauce cooks down to a nice coating.
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Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
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This made the perfect accompaniment to our New Year's Day dinner: flavorful, silky, and decadent-tasting (though very healthful!). Will be our go-to recipe for kale from now on.