Here is a great recipe that was shared by Sandra Cripe, a local Palmirena! She was really excited to tell me about this recipe and since I have had a TON of questions about how to prepare Tuscan Kale, this could not have been a more perfect recipe to start. Thanks Sandra for your enthusiasm and sharing your cooking knowledge.
Braised Kale by Sandra Cripe
2 pound bunch Tuscan Kale
2 tablespoons olive oil
3 cloves garlic, minced
¾ cup chicken stock
Wash, trim & chop kale.
In a large pot heat oil and lightly sauté garlic.
Add kale & chicken stock.
Cook covered for 12 minutes.
I slice the kale cross-wise about ½ inch or a bit less.
Watch the heat, as you do not want it to boil hard, just simmer.
All the liquid should be evaporated from the pot.
No salt is added, there is plenty in the chicken stock. Homemade chicken/vegetable stock works well.
I served this to guests who had never eaten kale & they liked it.