SLOW COOKED KALE
Steps:
- This makes a potful and will serve 8 to 10 plus leftovers. A great veggie base for soup. In a large deep pot heat olive oil over medium heat. Thinly sliced several medium onions. Peel multiple cloves garlic and smash them using the side of a knife. Add the onion and garlic to the hot oil, stirring to coat. Carmelize the onions. Cook slow and low Meanwhile, starting with several bunches kale, stack a few leaves at a time and cut crosswise into ribbons. I took the center thick stocks out. Add the kale to the pot, pushing the leaves down to pack them in. Add 3 quarts water, 1/4 cup apple cider vinegar, 1 tablespoon sugar, and 1 teaspoon red pepper flakes. Bring the mixture to boiling. Cook for several minutes or until the greens start to wilt, then turn the greens over with a spoon and reduce the heat to simmering. Cover and simmer for at least 45 minutes. Season the mixture with salt to taste. Cover and cook for several 10 minutes more.
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