Ingredients
- 1 tablespoon olive oil
- 2 cups thinly sliced onions
- 1 teaspoon salt
- 12 turns freshly ground black pepper
- 1/2 teaspoon red pepper flakes
- 2 tablespoons minced garlic
- 8 cups (firmly packed) torn and stemmed kale pieces
- 2 cups Basic Chicken Stock, recipe follows
- Splash cider vinegar
Directions
Heat the oil in a large skillet over high heat. Add the onions, salt, pepper, and red pepper flakes and stir-fry for 2 minutes. Add the garlic, kale, and stock and cook, stirring occasionally, for 8 to 10 minutes; add a splash of cider vinegar in the last minute of cooking. Remove from the heat. Serve immediately.
Basic Chicken Stock:
1 tablespoon olive oil
1 large onion, peeled and quartered
1 carrot, peeled and chopped
2 celery stalks, chopped
1 head garlic, cut in 1/2
1 bouquet garni
2 pounds raw chicken bones, rinsed in cold water
4 quarts cold water
Salt and pepper
In a large stock pot, over high heat, add the oil. When the oil is hot, add the onions, carrots, and celery. Saute for 2 to 3 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for about 2 hours. Remove the stock from the heat and skim off any scum that is on the surface. Strain the stock through a large fine-mesh sieve. Discard the bones and vegetables.
Yield: 3 quarts
















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By tripletts_11721889
Mary Esther, FL
on April 23, 2013
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If I could give this 10 stars I would!!! This recipe is SO simple but the flavor is wonderful. The splash of vinegar after it is cooked is awesome and brings out all other flavors!!!!
By model_of_iron_1...
Anytown, USA
on January 23, 2013
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Easy to make, yummy to eat and sooooooooper nutritious so I'd say it's a 10 out of 10.
By JusRita
Waikoloa, HI
on November 27, 2012
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So flavorful and tasty. I used a mixture of braised rough leaf vegetables. Outstanding!
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