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Name: Braised Kale with Garlic And Red Wine
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 2/3 c Dry Red Wine; Salt to taste; Black Pepper freshly ground; 1/4 c Pure olive oil; 6 cloves Garlic peeled; 2 md heads Kale (or 1 lg hd); 2/3 c Chicken Stock

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INGREDIENTS

2/3 c Dry Red Wine
Salt ; to taste
Black Pepper ; freshly ground
1/4 c Pure olive oil
6 cloves Garlic ; peeled
2 md heads Kale ; (or 1 lg hd)
2/3 c Chicken Stock

Servings

INSTRUCTIONS

Roughly chop the kale leaves into 1-inch pieces, then wash and drain throughly. In a large skillet, heat the olive oil 2 minutes. Add the garlic and lightly brown, then immediately add the kale. Turn the kale leaves to coat evenly with the olive oil and to prevent the garlic from burning on the bottom of the pan. Season with salt and pepper. Continue to saute the kale leaves 3 to 4 minutes. Reduce the heat to medium and add the chicken stock. Cover the pan and cook the kale in the stock 5 minutes more. Remove the cover, add the red wine, and continue to braise the kale in the red wine and stock until nearly all of the liquid has evaporated. The entire cooking process will take 12 to 15 minutes, at which time the kale should be tender and the liquid cooked off. This recipe yields 6 to 8 servings. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B36 broadcast 11-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-30-1997 Recipe by: Michael Lomonaco

NOTES

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Braised Kale with Garlic And Red Wine

2/3 c Dry Red Wine
 Salt to taste
 Black Pepper freshly ground
1/4 c Pure olive oil
6 cloves Garlic peeled
2 md heads Kale (or 1 lg hd)
2/3 c Chicken Stock

Roughly chop the kale leaves into 1-inch pieces, then wash and drain  throughly. In a large skillet, heat the olive oil 2 minutes. Add the  garlic and lightly brown, then immediately add the kale. Turn the  kale leaves to coat evenly with the olive oil and to prevent the  garlic from burning on the bottom of the pan. Season with salt and  pepper. Continue to saute the kale leaves 3 to 4 minutes. Reduce the  heat to medium and add the chicken stock. Cover the pan and cook the  kale in the stock 5 minutes more. Remove the cover, add the red wine,  and continue to braise the kale in the red wine and stock until  nearly all of the liquid has evaporated. The entire cooking process  will take 12 to 15 minutes, at which time the kale should be tender  and the liquid cooked off. This recipe yields 6 to 8 servings.    Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD  NETWORK - (Show # ML-1B36 broadcast 11-21-1997) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net    11-30-1997    Recipe by: Michael Lomonaco

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Nutrition

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Serving Size: 1 Serving (92g)
Recipe Makes: 6

Calories: 126
Calories from Fat: 87 (69%)

Amt Per Serving		% DV

	Total Fat 9.7g	13 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 6.9g
	Polyunsanturated Fat 1.1g
Cholesterol 1.6mg		0 %
Sodium 78.4mg		3 %
Potassium 102.8mg		3 %
Total Carbohydrate 3.6g		1 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 3.5g
Protein 1.6g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 126

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