INGREDIENTS

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
Converted by MM_Buster v2.0l.

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