About the Recipe
[Kale intro]
Ingredients
1 cup of chicken or vegetable broth
3 tablespoons extra-virgin olive oil
1½ pounds curly leaf kale, stemmed and cut into 2-inch pieces (about 14 cups / 2 large bunches)
2 garlic cloves, sliced thin
1/8 teaspoon red pepper flakes
1 teaspoon lemon juice, plus extra for seasoning
For alternate version with sausage (see below):
3 oz Spanish-style chorizo or Portuguese linguiça
red wine vinegar
Preparation
Bring broth and 2 tablespoons oil to boil in Dutch oven over high heat. Add kale, cover, and reduce heat to medium-high. Cook until kale is tender with some resilience, about 7 minutes, stirring halfway through cooking. While kale cooks, combine garlic, pepper flakes, and remaining 1 tablespoon oil in small bowl.
Uncover, increase heat to high, and cook, stirring frequently, until liquid has evaporated and kale starts to sizzle, 2 to 3 minutes. Push kale to 1 side of pot, add garlic mixture to empty side, and cook until garlic is fragrant, about 1 minute. Stir garlic mixture into kale. Off heat, stir in lemon juice. Season with salt and extra lemon juice to taste. Serve.
For alternate version with chorizo (pictured above):
Cook 3 oz chorizo (quartered lengthwise and cut into ¼-inch pieces) with 3 tablespoons olive oil in a large pot or Dutch Oven over medium-high heat, stirring frequently, until starting to brown, about 3 minutes. Off heat, using slotted spoon, transfer chorizo to bowl. Proceed with recipe above, omitting garlic, pepper flakes, and extra oil. Add broth to fat left in pot, boil over high heat, add kale, cover, and reduce heat to medium-high. Cook until kale is tender with some resilience, about 7 minutes, stirring halfway through cooking. Substitute 1 teaspoon of red wine vinegar for the lemon juice. Season to taste and serve.