...more recent posts
Working on a braised greens recipie. Inspired by the post-OSU meal, also cribbing a recepie from Emeril's web site (bam).
Tonight's version:
- Kale and brocolli rabe.
- Low sodium store bought organic chicken stock
- onion, shallot, garlic
- cayenne, paprika, pepper, salt
- jerez vinegar (red wine vinegar, apple cider vinegar would do)
- olive oil
- big pot with thick bottom and lid
Prep all the ingredients.
Heat pan, add & heat oil, add sliced yellow onion & brown, add sliced medium shallot & brown, add two garlic cloves (fine dice) & spices & toast a bit
Add some stock, max heat, deglaze bottom
Add more stock (total about 2 cups), add kale (de-stemmed and sliced), stir kale, lower to medium heat, cover.
After a few minutes (four?), add brocolli rabe, stir, cover, cook for minute, stir, cover, cook for minute. Done? Cook more for less al dente.
Remove greens from pot to bowl. Finish with a bit of vinegar and salt.
Serve with a side of seared salmon.