Wine Braised Kale

Preparation

1. Cut the kale into bite sized pieces. Set aside.
2. Heat the olive oil in a wok over a medium high flame. When it shimmers add the cumin seeds. Let them sizzle for 30 seconds. Add the garlic. Cook stirring until the garlic just starts to color, about 1 minute. Add the shallots. Cook stirring until the shallots look wilted and are starting to caramelize, about 3-5 minutes.
3. Add the kale and sprinkle with salt. Cook stirring until the kale starts to wilt, about 5 minutes. If the bunch is large, you may want to add the kale in a couple of batches. When the kale has wilted, add the tomatoes. Cook until the tomatoes start to soften.
4. Add the white wine. Bring to a boil and cook 1 minute or until the wine has reduced by about half. Turn the heat down to medium. Cover and cook until the kale is just tender, about 5-8 minutes. Add the peas. Stir to mix. Raise the heat to medium high and cook for 2-3 minutes more or until the peas are bright green and warmed through and any liquid has reduced to just coat the kale. Taste for salt and serve.

Ann's Tips and Tricks

In step 4, if you don’t have white wine on hand, dry cider is a good substitute, or, failing that, mix 2 tablespoons of freshly squeezed lemon juice with 1/4 cup of water.
The number of people this dish will serve can depend on the size of a bunch of kale in your local store or market. If the bunches are really large, with the exception of the oil, you may want to up the other ingredients by half and serve 6.

Try some of our other superstar kale recipes: Greek Yogurt Creamed Kale or Wilted Kale & Walnut Salad