from the New York Times Dining & Wine
Salt 8 ounces kale leaves, stems removed 1 tablespoon vegetable oil ½ medium onion, cut into large dice ½ medium carrot, cut into large dice ½ celery stalk, cut into large dice 1/3 cup sherry vinegar 2 cups broth/stock 3 tablespoons honey Pinch of ground white pepper
- Bring a large pot of generously salted water to a boil. Meanwhile, set aside a large bowl of ice water. Add kale to boiling water, return to a boil, and after 1 minute transfer to ice bath. Drain well, and set aside. 2. In a large sauté pan, heat oil over low heat and sauté onion, carrot and celery until just softened. Add sherry vinegar and cook until reduced by two-thirds. Add kale and stir to coat, then add broth, honey, 2 teaspoons salt and the pepper. Bring to a simmer and cook, partly covered, until kale is tender, 60 to 80 minutes. 3. Transfer kale leaves to a warm bowl, leaving onion, carrot and celery in broth. Strain broth, discarding solids. If there is more than ¾ cup, it may be boiled in a small saucepan until reduced. Adjust salt and pepper as needed, and pour over kale. Serve immediately, or cover and refrigerate for up to 24 hours; gently reheat before serving. Yield: 4 servings.