Sorry about these pictures. My kitchen lighting at night leaves something to be desired. Like natural light.
Add the braising liquid- chicken stock, veggie stock, even water. Cover it and let it steam. Add an acid. I like vinegar but work with what ya got: white wine, lemon juice, whatevs. Add a little more, add a little less, it's totally up to you. Add some heat. Mix it up and you're done!
Do you think a serving of this cancels out those two brownies I ate when no one was looking? What about the one I'm going to eat later. Maybe I should go snack on these leftovers, just in case.
1 tsp fresh garlic, finely minced
3/4 cup yellow onion, small diced
16 oz kale leaves, cleaned, stems removed, and roughly chopped
1 1/4 cups chicken broth
1 Tbsp, plus 1 tsp apple cider vinegar
1/4 tsp crushed red pepper flakes, or to taste
1 tsp kosher salt
1/2 tsp pepper
1. Place a large, deep saute pan over medium high heat. Add enough olive oil to coat the bottom of the pan. When the oil is hot, add onion. Saute until translucent, about 3 minutes. Add chopped garlic and saute until fragrant, about 30 seconds.
2. Lower heat to medium. Add as much of the kale leaves to the pan as will fit. Don't worry, they'll cook down! Carefully stir them around so they cook evenly. As the leaves wilt, add more fresh kale to the pan, continuing to stir, until all kale has been added. If the pan seems dry at any point, add a little extra olive oil to prevent the onion and garlic from burning.
3. Add the chicken broth and stir to incorporate. Cover the pan and let steam for 10-15 minutes, stirring occasionally. When kale leaves taste tender, add the vinegar and spices. Serve warm.