Servings:
Makes 6 to 8 servings
Ingredients
- 1 large bunch kale, about 2 pounds, wilted leaves, stems, and tough center stalks removed, well washed, drained, and cut into 2-inch pieces
- 3 tablespoon olive oil
- 3 tablespoon thinly sliced garlic
- 1/2 cup shiraz or other full-bodied red wine
- 1 teaspoon fine sea salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
Preparation
Baking Directions:
Pour the oil into a large, heavy-bottomed sauté pan and heat it over low heat.
Add the garlic and sauté for 1 minute.
Add the kale and sauté for 2 to 3 minutes.
Add the wine, salt, pepper, pepper flakes.
Stir and cover the pan to braise with the wine.
Cook until the kale is tender, approximately 10 minutes.
Transfer the kale to a serving dish and serve family-style from the center of the table.
