First, I would just like to take this time to shout from the rooftops, “I LOVE KALE!” I really, really do. I don’t know what it is about this particular cruciferous green, but I love it. I ate an entire bunch of it for dinner the other night, and it was glorious. Also, kale is extremely healthy. There’s like, a thousand kinds of vitamins in it, antioxidants, fiber, omega-3’s, and detoxification aids. New Year’s Resolutioners, this here seems to be your superhero food.
What’s better than kale? Kale cooked in wine. Oh yeah, I went there. I concocted this little recipe and I could not be any more excited about how it turned out. Kale, caramelized onions, and sun-dried tomatoes have one glass too many and start a little dance party in your mouth. Grab a bottle, and get this party started!
1/4 of an onion, slivered
1 tsp. minced garlic
2 tbsp. sun-dried tomatoes, chopped
1-2 tbsp. spicy brown mustard
1 tbsp. worcestershire sauce
1/4-1/2 C. red wine
1 small bunch kale
Drizzle some olive oil into a pan on medium-low heat. Add the slivered onions and cook, stirring occasionally, for about 10 minutes so that they get soft and sweet. If they’re burning or browning, your pan is too hot.
Add the minced garlic and sun-dried tomatoes to the pan, and cook for about a minute. Add the mustard, worcestershire sauce, and about 1/4 cup of wine, and stir to make a sauce.
Invite the kale to the party. It might seem like too much for the pan, but it shrinks down a ton. Let it cook down, stirring occasionally, and add a heavy pinch of salt and more wine. You don’t want it to be swimming in wine, but you want enough to be able to soften all the leaves. After about 15 minutes, the kale should be about a third of the size that you started with, and the leaves should be nice and tender.
Serve it up and bask in the kale glory. This is perfect for a side dish for two, or dinner for one : )
Enjoy, my friends. I’m off to Mammoth for the weekend, so cross your fingers for some snow!