Who’d have thunk?
A cast iron skillet is not a good choice for this recipe–the acid in the wine will erode the seasoned finish. Tomatoes will do the same.
1 large bunch kale, washed, stems removed
1/4 c olive oil
6 garlic cloves, peeled and minced
salt and pepper, to taste
2/3 c chicken or vegetable broth, or water
2/3 c dry red wine
1. Roughly chop kale into smallish pieces. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté until just beginning to turn lightly brown, then add the kale. Turn the kale 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.
2. Continue to sauté the kale for 3 to 4 minutes. Add the broth. Cover the pan and cook for 5 minutes more. Remove the cover and add the red wine. Continue to braise the kale, uncovered, until nearly all the liquid has evaporated and the kale is tender. Serve hot or warm.