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Show: Emeril Live

Episode: Southern Sunday Supper

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Total:: 22 min
Prep:: 10 min
Cook:: 12 min

Yield:: 4 side dish servings

Level:: Easy

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

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

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:

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.

Recipe from Emeril Lagasse

My Private Notes

Name: Braised Kale
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT0H22M0.000S
Yield: 4 side dish servings
Cuisine: american
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; 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