Decent, but not excellent. The lemon juice is indispensible and really helps turn a boring dish into an OK one. Maybe it's just me, but the bitterness of the greens was still a bit strong. I also found this strangely salty. I reduced the salt to 1/4 t. for a half batch and still thought it was a bit much. It's also a lot of work to get all the ribs out of the Lacinato kale. I'll probably stick to regular kale from now on.
Braised Lacinato Kale
So hearty it's almost meaty tasting, this is our favorite kind of kale. Lacinato kale is also called black kale, cavolo nero, dinosaur kale, and Tuscan kale. It's a dark green, bumpy, very flavorful cousin of ordinary kale and is packed with minerals and vitamins.
More From Sunset
- Calories: 39
- Calories from fat: 36%
- Protein: 2.1g
- Fat: 1.5g
- Saturated fat: 0.2g
- Carbohydrate: 5.7g
- Fiber: 1g
- Sodium: 570mg
- Cholesterol: 0.0mg
- 3 bunches Lacinato kale (about 2 1/4 lbs.), leaves rinsed and tough center ribs cut out (see Notes)
- 1 tablespoon chopped garlic
- 1 tablespoon olive oil
- 1/4 cup dry white wine
- 1/2 to 2 cups reduced sodium chicken stock
- 1 tablespoon kosher salt
- About 2 tsp. fresh lemon juice
- 1. Bring a large pot of water to boil. Chop kale into 1-in. pieces and add to pot. Cover and cook until slightly wilted, 3 to 5 minutes. Drain.
- 2. In a large frying pan or heavy-bottomed pot, cook garlic in olive oil over low heat, stirring often, until soft, about 3 minutes. Add kale and wine and cook, covered, until almost dry. Add chicken stock and cook, covered, until stock is almost evaporated and kale is very tender, about 30 minutes (if kale isn't tender, add more stock and continue cooking). Season to taste with salt and lemon juice.
- Note: Nutritional analysis is per 1/2-cup serving.
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