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
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Nutritional Information
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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. -
4 servings
Preparation
- 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.
- 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.
- 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.
Dining and Cooking