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Pan-Steamed Kale with Garlic

Name: Pan-Steamed Kale with Garlic
Total time: 25 min
Ingredients: 1 cup, chicken broth; 3 tablespoons, extra-virgin olive oil, divided; 1¼ pounds curly, kale, stemmed and cut into 2-inch pieces (14 cups); 2 , garlic cloves, sliced thin; 1/8 teaspoon, red pepper flakes; 1 teaspoon, lemon juice, plus extra for seasoning

By Keith Dresser ･ Appears in Cook's Illustrated May/June 2019

Steam is all you need to bring out the best in this brassica.

YIELD 4

TIME 25 minutes

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Gather Your Ingredients

1 cup chicken broth

3 tablespoons extra-virgin olive oil, divided

1¼ pounds curly kale, stemmed and cut into 2-inch pieces (14 cups)

2 garlic cloves, sliced thin

⅛ teaspoon red pepper flakes

1 teaspoon lemon juice, plus extra for seasoning

Key Equipment

Before You Begin

Vegetable broth can be substituted for the chicken broth, if desired.

Instructions

Bring broth and 2 tablespoons oil to boil in Dutch oven over high heat. Add kale, cover, and reduce heat to medium-high. Cook until kale is tender with some resilience, about 7 minutes, stirring halfway through cooking. While kale cooks, combine garlic, pepper flakes, and remaining 1 tablespoon oil in small bowl.

Uncover, increase heat to high, and cook, stirring frequently, until liquid has evaporated and kale starts to sizzle, 2 to 3 minutes. Push kale to 1 side of pot, add garlic mixture to empty side, and cook until garlic is fragrant, about 1 minute. Stir garlic mixture into kale. Off heat, stir in lemon juice. Season with salt and extra lemon juice to taste. Serve.

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