I heart kale!

I have an affinity for green leafy vegetables. It started with my baby bottle and liquor. Hey- before you start assuming bad things, I am talking about pot liquor. The delicious juice left in a pot after cooking Southern Greens. And that delicious broth was put in my baby bottle to keep me healthy especially when my grandma thought I looked peaked (beginning to look a little under-the-weather). I could eat them every day but some times cooking them for long periods of time isn't an option. That is when I break out the skillet and enjoy braised kale.

Yummy Yummy Kale

12 oz Kale
1 medium onion
1 jalepeno
1 yellow pepper
1 tbsp oil
1 chicken bouillon cube
3/4 c water
1/2 c red wine
salt and pepper to taste

Okay before we go any further, I have a confession to make. I did not use the onion pictured above or the oil. I cut into that onion and well, let's just say it was cute on the outside and a hot mess on the inside. YUCK! So I substituted a red onion which you will see in the pictures below.

As for the oil, there was a mason jar of bacon grease in the refrigerator. I feel nothing else needs to be said. :)

That is the great thing about a lot of the recipes I have been working on, the have flexibility. If you read and think this would be better adding this or that, try it. And if it works, let me know so I can steal it... ermm, I mean borrow your idea.

Preheat your skillet on medium heat, especially if using a cast iron. I normally put my skillet on the heat while I am slicing my onions and peppers. Add the oil/grease when you begin heating your pan.

Another slight change from the picture above, you will notice the yellow pepper did not make it in the pot.
P-I-C-K-Y   H-U-B-B-Y
I ate it as a snack.

Once sliced, add the onions and jalepeno and cook until soft.

Break up the bouillon cube and sprinkle over the onion and jalepeno. Stir and cook for 1-2 minutes, add 3/4 cup of water and scrape the yummy bits off the bottom of your pan.

Add your first batch of greens. Eyeball it. Fill the pan as much as possible with a lid being able to fit. As that batch wilts down, add your second batch and continue this process until you can fit all the kale in your pan with the lid on.

Pour the wine over top and braise until tender. You can omit the wine if you prefer and use more water or broth. I like the complexity in flavor the wine brings as well as the touch of sweetness.

This is a great side with any meal or in a bowl right by itself. Tonight it was a side for steak and roasted potatoes but I only went back for seconds on the kale.

Keep it Sassy!

love-j