Austrian Kale

Austrian Kale

Serves 4-6
A traditional side dish for roast pork, beef, or chicken.

2 bunches washed kale, stemmed, leaves cut into 1/2-inch-wide strips
1 clove garlic, minced
1/2 medium onion, coarsely chopped
2 tablespoons olive oil
1 1/2 cups chicken stock or stock of choice
4 medium potatoes, quartered
1 stalk celery, chopped
Sour cream or plain yogurt for garnish (optional)

1. Blanch kale leaves in lightly salted water for 1 minute. Remove from water and set aside.

2. Saute the garlic and onions in a skillet with olive oil over medium-high heat until lightly browned.

3. Add the stock, potatoes, celery, and blanched kale.

4. Simmer together until potatoes fall apart and lose their shape.

5. Stir; season with salt and pepper, garnish with sour cream or yogurt and serve.

By | 2012-09-15T22:44:52+00:00 August 20th, 2012|Recipes|0 Comments