Recipe: Braised Kale or Collard Greens

This is a great way to prepare kale and collards, especially for the fall and winter months. The recipe uses a lot of greens making it ideal for larger fall harvests. It is adapted from an America's Test Kitchen cookbook.

Ingredients:

• 1 lb of kale, midribs trimmed and leaves chopped
• small onion or large shallot, minced
• 2 T olive oil
• 1/2 cup broth, chicken or vegetable
• salt and pepper to taste

In a large pot, boil water with some salt. Add the greens and boil for 7 minutes. Remove from the boiling water and transfer to a colander and dunk in a bowl of ice water. After the greens have chilled, only about a minute or two, removed and press the greens against the side of the colander to remove any excess water. Set aside.

In a skillet, over medium heat, add the olive oil and shallot. Saute until soft but not browned. Add the kale, breaking it apart with a spoon, saute for about 2 minutes. Add broth and increase heat to medium high for around 6 minutes until the greens absorb the broth.

Season with salt and pepper.