How about a modern twist on a New Year’s Day staple for your college bowl tailgating needs? We give you this kale recipe for your “greens” fix, which as a bonus will give you a jumpstart on your New Year’s resolution to eat healthier in 2017 – and that includes your tailgate spreads. This recipe comes from our friend Chef Resha at www.carnaldish.com.
Clean Eating: Quick & Easy Sauteed Tuscan Kale
- 16 oz Tuscan kale, washed and drained
- 1 small shallot, diced
- 2 cloves garlic, minced or grated
- 1-2 tbsp apple cider vinegar
- ¼ cup low-sodium fat free chicken broth (vegetable stock is acceptable)
- pinch of red pepper flakes
- coarse Himalayan sea salt, to taste
- freshly ground black pepper, to taste
- 2 tbsp extra virgin olive oil
- 1 tbsp raw honey
- Wash kale with cold water and let drain. Pour olive oil and red pepper flakes in a large skillet, and bring to heat over medium-heat, until oil begins to shimmer and have a webby appearance and red pepper flakes begin to sizzle.
- Add shallots and cook for 2 minutes, until translucent. Add the kale, carefully in an even layer. Cover with lid and let cook without stirring for 1 minute. Remove lid and stir kale and shallots around until evenly mixed. Cover again for 2 minutes. Add garlic, chicken broth, vinegar, garlic, salt, and pepper, stirring to combine. Cover and let cook until most of the liquid has evaporated, about 8-12 minutes.
- Depending on how tender you enjoy your kale, you could continue to cook it down even longer or enjoy it with al dente. Taste as you go, adjusting the seasoning as needed, adding more broth as needed. Add the honey at the very end to offset any bitterness.
- Serve and enjoy.