Braised Kale
1 tablespoon of Olive oil
2 cups of sliced onions
1 teaspoon of salt
Freshly-ground black pepper
2 tablespoons of minced garlic
8 cups of firmly-packed stemmed torn kale
2 cups of chicken stock |
Instructions: Heat oil in a large skillet over high heat. Add onions, salt and 12 turns of pepper and stir-fry 2 minutes. Add garlic, kale and stock; cook, stirring occasionally, 3 minutes or until kale is tender. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-020 broadcast 02-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-08-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l. |
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