This is the very first recipe I’m featuring on my blog, and for good reason.
Ever since i came upon the smoky braised kale with tomato, featured as part of The 400 Degree Thanksgiving on the NYT Cooking website, I’ve wanted to try my hand at it. After all, what could be more comforting than a hot vegetarian dish on a cold night?
This flavorful proposition can be enjoyed all by itself, as I did today, or as complement to a meatier meal. Lots of smoked paprika in its deeply caramelized tomato base give the kale a delicious and hearty smoky flavor that i loved to no end, and after a very short cooking time, I ended up with a quick and healthy alternative for lunch or dinner that could also be re imagined by adding some andouille sausage or meat of your choice.
Only non fussy ingredients required here: A bunch of kale, or two… one onion, eight garlic cloves, one quarter cup of tomato paste (or more if you wish) , one teaspoon smoked paprika ( I used three) , one tablespoon red wine vinegar (plus more to taste), three cups chicken stock, one quarter cup olive oil and some salt and pepper.
In a large, heavy bottomed pot, heat olive oil and add the onion and garlic, cooking until translucent.
Add the tomato paste and smoked paprika. Reduce heat, stir frequently and cook until paste begins to caramelize.
At this point, add the stock and vinegar, season with salt and pepper and allow it to come to a boil.
Add kale, cover, and cook until it wilts.
Stir to incorporate the sauce into the kale and keep simmering until kale is tender. Taste and season if necessary. I added a bit more vinegar and some shaved parmesan on top and proceeded to devour the contents of my bowl.
Bon Apettit!