Kale Braised in Chile Broth

1. 1

   In a medium saucepan, bring the stock just to a boil.

2. 2

   Remove from the heat and add the guajillo and arbol chiles and let stand until the chiles are softened, about 20 minutes.

3. 3

   Transfer the chiles and stock to a blender.

4. 4

   Add the oregano and cumin and puree.

5. 5

   Strain the broth through a fine sieve back into the saucepan.

6. 6

   In a large, deep skillet, heat the olive oil until shimmering.

7. 7

   Add the kale and garlic and cook over moderately high heat, stirring often, until the kale just starts to wilt.

8. 8

   Add the chile broth and bring to a boil.

9. 9

   Cover partially and simmer over moderately low heat until the kale is tender and the broth is slightly reduced, about 15 minutes.

10. 10

    Season with salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.