Saturday, April 2, 2011
Kale with Garlic, Sage and Thyme Butter
Sage and butter have long been happy partners, and I discovered that kale loves sage, too. This is a company-worthy kale dish, with a little heat from the red pepper, a satiny smoothness from the butter, and a rich, savory taste from the herbs and garlic.
KALE WITH GARLIC, SAGE AND THYME BUTTER
1 bunch lacinato kale
1 large onion, peeled, halved and sliced
5 tablespoons butter or ghee
6 cloves garlic
Leaves from 1 handful of fresh thyme sprigs
A handful of fresh sage leaves
1/8 to 1/4 teaspoon crushed red pepper
1 cup chicken broth or white wine
Salt if needed
6 small fresh tomatoes, quartered
Wash kale, remove thick stems (I do this by ripping the kale away from the stem) and slice the kale into thin strips.
In large-ish skillet, heat butter or ghee over medium heat. Add onions and saute for a few minutes. Add garlic and herb mixture and saute a few more minutes, stirring occasionally. Finally, stir in the kale and chicken broth, bring to a simmer, and cook for about 10 minutes, stirring occasionally.
Taste sauce for salt; I added 1/4 teaspoon. Just before serving, stir in the tomatoes and heat just until the tomatoes are warmed through and savory looking. Serve hot.
Makes 4 hearty servings