Savor the Flavors of Fall: Braised Kale with Thyme


| October/November 2007


Makes 6 to 8 servings

One of the hardiest vegetables in the fall garden, kale becomes sweeter when nipped by frost.

• 6  tablespoons extra virgin olive oil
• 1  large Spanish onion, finely diced
• 6  cloves garlic, sliced
• 1  teaspoon fresh thyme
• 8  bunches kale (about 2 pounds), stem removed
• 2  cups chicken stock
• Salt and pepper

In a large sauce pot, heat oil over medium-high. Add onion and garlic; sauté about 2 minutes. Next, add thyme and kale; sauté about 4 minutes longer. Add chicken stock and cook until the stock has reduced by 2/3 (you will have about 2/3 cup of liquid left in pot). Season with salt and pepper. Serve with Gnocchi.





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