Local and Seasonal Recipes, Menus and More
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INGREDIENTS 2 Tablespoon olive oil 3 cloves of garlic, thinly sliced 3 – 4 bunches of kale, stripped from stems 4 cups no-chicken or veggie broth DIRECTIONS Heat oil in a large pot over mediumhigh heat. Stir in garlic and sauté until it just begins to turn lightly golden. Add kale to pot a handful at a time. Use long tongs to turn and coat with oil, until all the kale is in the pot. Sauté for 5 minutes, stirring occasionally. Remove from heat. Spoon into crockpot and pour broth over kale. Cook 4-8 hours on low setting. Serve kale hot with a small amount of broth. Cover and refrigerate leftovers. Copyright © 2013 Stefanie Samara Hamblen |
