Braised Kale Mix
| Shelf Life: | 3 days under refrigeration |
| Portion/Serving: | 1 qt. |
| Revision Date: | Mar 7, 2017 |
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Notes
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Ingredients
| 1 | lb. | Kale, Tuscan, washed, stemmed, chiffonade in 3/16" strips |
| 2 | cups. | Onion, white, peeled, 1/4" dice |
| 2 | Tbsp. | Roasted Garlic Oil |
| 16 | fl. oz. | Vegetable stock, Prepared from Base |
| as needed | Sea Salt | |
| as needed | Black Pepper, fresh ground |
Equipment
- Portion scale
- Liquid measuring cups
- Measuring spoons
- Sheet tray
- Rondeau pan
- High-heat rubber spatula
- Food service gloves
Preparation
- In the rondeau pan add the roasted garlic oil over medium heat, when shimmering add the onion with a few pinches of salt and sauté, stirring, until onion is translucent, about 5 minutes.
- Add the kale to the rondeau pan and stir until evenly ccoated with onion and roasted garlic oil mixture.
- Pour over the vegetable stock and continue to stir over medium heat. Allow the kale to wilt into the vegetable stock. Simmer, stirring often until all of the liquid has evaporated, another 5 minutes.
- Remove from heat, spread cooked kale mixture on a sheet tray and allow to cool completely.
- Transfer chilled cooked kale misture to storage container, cover, label, and store under refrigeration.
