Braised Kale

Ingredients

• Salt
• 8 ounces dinosaur or lacinato kale leaves, stems removed
• 1 tablespoon vegetable oil
• ½ medium onion, cut into large dice
• ½ medium carrot, cut into large dice
• ½ celery stalk, cut into large dice
• ⅓ cup sherry vinegar
• 2 cups chicken broth
• 3 tablespoons honey
• Pinch of ground white pepper

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    163 calories; 5 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 2 grams dietary fiber; 17 grams sugars; 5 grams protein; 3 milligrams cholesterol; 201 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Bring a large pot of generously salted water to a boil. Meanwhile, set aside a large bowl of ice water. Add kale to boiling water, return to a boil, and after 1 minute transfer to ice bath. Drain well, and set aside.
2. In a large sauté pan, heat oil over low heat and sauté onion, carrot and celery until just softened. Add sherry vinegar and cook until reduced by two-thirds. Add kale and stir to coat, then add chicken broth, honey, 2 teaspoons salt and the pepper. Bring to a simmer and cook, partly covered, until kale is tender, 60 to 80 minutes.
3. Transfer kale leaves to a warm bowl, leaving onion, carrot and celery in broth. Strain broth, discarding solids. If there is more than * cup, it may be boiled in a small saucepan until reduced. Adjust salt and pepper as needed, and pour over kale. Serve immediately, or cover and refrigerate for up to 24 hours; gently reheat before serving.