Slow cooked kale, collards and other bitter greens are a staple of the Southern kitchen. Chef Iggy grew up in New Jersey but after moving to Virginia he kind of fell in love with Southern cuisine. He makes braised kale or collards every week when they’re in season, usually serving them alongside grits. Try this braised kale recipe on a “vegetable plate,” a classic combination of cornbread, beans and greens.
Serves 6-8 as a side dish for a meat course, 4-6 as a side on a vegetable plate.
1 pound of curly kale, washed well, ribbed and coarsely chopped (save ribs for compost!)
Half a large onion, julienned
1 clove garlic, chopped
1 teaspoon crushed red pepper flakes
1 cup chicken or vegetable stock
1/4 cup cider vinegar
1 teaspoon salt
Heat a large skillet or saucepan over medium heat. Sauté onion and garlic over medium heat until soft. Add kale and pepper flakes, toss kale until it starts to soften. Add chicken stock, vinegar and salt.
Simmer over low heat with lid on for 2 hours.
Spoon greens on plate or in shallow bowls, alongside roasted chicken or ham. Save the juices! The vitamins and fermented vinegar in that “pot liquor” make it a tangy health tonic that you can drink straight up.Follow us on Instagram!