I’m surprised I haven’t added a recipe like this yet given the frequency that I make braised greens of some type. We belonged to a CSA in 2011 and with it came an abundance of leafy greens I had never tried except in the “baby” form via salads at restaurants. Through a bit of cookbook and web surfing we came up with several uses for whatever leafy greenness the CSA threw at us, braising being the chief one.
Braised Kale and Radicchio
Prep time: 30 minutes
Total time: 50 minutes
- 2 lbs. kale, stems removed and torn into pieces
- 1 head radicchio, halved, core removed and cut into pieces
- 2 Tbsp. olive oil
- 1/3 cup “red matter” (or 1/2 cup diced onion)
- 1 cup chicken stock
- 1/2 cup water
- Kosher salt and black pepper
- juice from 1/2 a lemon
- Heat oil in a dutch oven or similar large pot over medium heat until oil is shimmering.
- Add “red matter” and heat through. If using onion add a pinch of salt and cook onion until tender.
- Add the prepped kale and radicchio, sprinkling with about 1/2 tablespoon of kosher salt. Add the liquid and cover.
- Bring liquid to a boil, reduce heat to maintain a simmer and cook for 15 minutes.
- Remove the cover and allow liquid to reduce for another 5 minutes.
- Toss with lemon juice. Taste and adjust with salt/pepper as desired.
“Red matter” is a guajillo and caramelized shallot jam that my husband makes in large batches a couple of times each year. We use it in braised greens, stews, stir fries and, mac and cheese. You can substitute diced onion if your husband doesn’t provide you with this bounty.