Braised Kale

1. 1

   Heat the oil in a large skillet over high heat.

2. 2

   Add the onions, salt, pepper, and red pepper flakes and stir-fry for 2 minutes.

3. 3

   Add the garlic, kale, and stock and cook, stirring occasionally, for 8 to 10 minutes; add a splash of cider vinegar in the last minute of cooking.

4. 4

   Remove from the heat.

5. 5

   Serve immediately.

6. 6

   1 tablespoon olive oil

7. 7

   1 large onion, peeled and quartered

8. 8

   1 carrot, peeled and chopped

9. 9

   2 celery stalks, chopped

10. 10

    1 head garlic, cut in 1/2

11. 11

    1 bouquet garni

12. 12

    2 pounds raw chicken bones, rinsed in cold water

13. 13

    4 quarts cold water

14. 14

    Salt and pepper

15. 15

    In a large stock pot, over high heat, add the oil.

16. 16

    When the oil is hot, add the onions, carrots, and celery.

17. 17

    Saute for 2 to 3 minutes.

18. 18

    Add the remaining ingredients and bring to a boil.

19. 19

    Reduce the heat to low and simmer for about 2 hours.

20. 20

    Remove the stock from the heat and skim off any scum that is on the surface.

21. 21

    Strain the stock through a large fine-mesh sieve.

22. 22

    Discard the bones and vegetables.

* Per serving · 4 servings · Values may vary.