The sweetness of the kale and the sour of the vinegar blend very well. A nice tangy way to eat your greens. Definitely use fresh for this recipe. The frozen kale won’t absorb the flavors as well.
2 pound fresh kale, cleaned and torn, stems removed
1 pint chicken stock
1/4 lb. Smithfield ham, diced
1 cup white wine vinegar
1 tbsp. crushed red pepper
Place all ingredients in sauce pan. Cover and bring to boil. Reduce heat and simmer till kale is tender. At least 15 minutes or up to 1 hour to get flavors to really blend.
You can also mix your own greens(spinach, kale, collards, etc.).
No comments:
Post a Comment