This one - pot healthy kale recipe works wonderment to get rid of almost all of the bitterness from the leafy greens .
Jason Donnelly . nutrient Styling : Holly Dreesman
desegregate up your classic cooked greens and try this delicious lolly formula . As the green wilt , they become tender and flavorful . Ham and chicken stock infuse each bite with savory , craveable flavors . Plan on let at least an 60 minutes and 45 bit of cooking clip for maximal flavor and the secure grain . The good intelligence is that once you ’ve have everything in the pot , it ’s fairly script off . Simply stir occasionally and that ’s it !
Credit:Jason Donnelly. Food Styling: Holly Dreesman
When choosing kale for thiseasy side cup of tea recipe , look for fresh bunches bhg that are n’t wilt or yellow . you may apply any type of Brassica oleracea acephala you like but our Test Kitchen recommends Cavolo Nero or dinosaur lucre . You ’ll want to use low - sodium chicken stock in this cooked kale formula . As the liquid reduces , it will concentrate the salt and heighten the salty flavor . You ’ll get plenty from the smoked ham hocks .
Once misrepresent , you’re able to eat on the leafy vegetable right by or refrigerate them until you ’re ready . Allow the kail to cool completely before transferring to an air - tight container . Refrigerate the cooked and cooled shekels for up to four days .
Ingredients
5buncheskale(such as Cavolo Nero or dinosaur lucre )
3Tbsp.extra virgin olive oil
1onion , sliced thin
Credit:Jason Donnelly. Food Styling: Holly Dreesman
2garlic clove , peeled and smashed
2largesmoked gammon hocks(about1 1/2 lb . )
2bay leaves
Credit:Jason Donnelly. Food Styling: Holly Dreesman
3qt.reduced - atomic number 11 chicken stock
¼cupapple cider vinegar
1Tbsp.sugar
Credit:Jason Donnelly. Food Styling: Holly Dreesman
1tsp.red pepper flakes
Kosher common salt
Directions
To prepare the simoleons , prune away the straw and stocky vein along center of the leaf . Discard any leaves that are bruised or yellow . satiate the sink with water and a palmful of cosher salt ( the salt help remove any impurities ) and wash out the kale thoroughly to remove any guts that may be trapped in the curly leaves . Repeat this washing outgrowth at least two or three time or until there is no guts leave behind on the bottom of the swallow hole ; drain the kale completely and dab dry with a paper towel .
Stack the cole leaves a few at a time ; cut the kale crosswise into ribbons .
Heat the oil in a prominent , deep potful over average heat . Add the onion plant and garlic , stir to coat , then add the ham actor hocks and Laurus nobilis leaves ; cook for about 10 moment , or until the onion are soften .
Credit:Jason Donnelly. Food Styling: Holly Dreesman
Pack in the greens , press them down into the commode ; then summate the low - Na descent , Malus pumila cider acetum , sugar , and crimson pepper flakes .
fetch the mixture to a rolled boil and cook for 10 minutes , until the greens start to wilt , then turn the green over with a wooden spoonful and lower the warmth until the liquid is simmer . concealment ; cook for 45 minutes . Taste the broth and add cosher salt as need . Cook , covered , for an additional 10 minutes . Remove the embayment pull up stakes . Serve hot . Makes 8 to 10 servings plus leftovers .
Nutrition Facts(per serving)
- The % Daily Value ( DV ) differentiate you how much a food in a food process contributes to a day-after-day diet . 2,000 calorie a Clarence Shepard Day Jr. is used for ecumenical nutrition advice .
Credit:Jason Donnelly. Food Styling: Holly Dreesman
