First off, we'd like to thank everyone who came out to the Haile Farmers Market Fall Opening Day last Saturday! We were excited to see the crowds out in full force, and we hope you were impressed and inspired by the bounty your vendors brought with them. Those of you who took home a new tote bag probably took home a Slow Cooked Kale recipe card as well, and we wanted to post that recipe online just in case you lost your paper copy. Want more winter produce recipes? Visit our Pinterest gallery!
Slow Cooked Kale
INGREDIENTS (serves 4)
1/4 cup extra-virgin olive oil
1 whole sprig rosemary
1 large red onion, sliced
5-10 garlic cloves, smashed
1 pound kale, center ribs removed
1 cup vegetable or chicken broth
1 tb apple cider vinegar
2 tb honey
1/8-1/2 teaspoon dried hot red pepper flakes
Salt and pepper to taste
1. Heat a large saucepan over medium heat. Heat the olive oil until it begins to shimmer, then add the rosemary and onion.
2. Turn the flame to low and stir the mixture to combine, then cook a few minutes. Add the garlic and red pepper flakes, and a few pinches of salt and pepper, and stir, cooking for another 3 to 4 minutes.
3. Add the kale and stir to combine. Pour in broth, cover, and simmer for 20 minutes. Then raise the heat to medium and allow the excess liquid to cook out.
4. Discard the rosemary sprig. Stir in honey and vinegar, then serve with a sprinkling of sea salt and freshly cracked pepper to taste.