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Braised Kale with Garlicky Breadcrumbs
1/3 cup panko breadcrumbs
3 Tbsp. olive oil
Salt and pepper
1 large garlic clove, minced
Pinch cayenne pepper (optional)
3/4 cup grated Parmesan cheese
2 tsp. lemon zest and 2 Tbsp. juice, from 1 lemon
2 large shallots, thinly sliced
2 1/2 lb. curly kale (about 4 bunches), stemmed and coarsely chopped
2 cups water
1 cup low-sodium chicken broth
1/2 cup heavy cream
Pinch ground nutmeg
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Braised Kale with Garlicky Breadcrumbs

Braised Kale with Garlicky Breadcrumbs

Braised Kale with Garlicky Breadcrumbs
  • Servings:Serves 8
  • Prep Time:10 minutes
  • Cook Time:55 minutes
1. Combine breadcrumbs, 1 tablespoon oil, and 1/2 teaspoon pepper in a Dutch oven and cook over medium heat, stirring frequently, until golden, 5 to 8 minutes. Add garlic and cayenne (if using) and continue to cook, stirring frequently, until garlic is fragrant and evenly incorporated, 1 to 2 minutes. Transfer to a small bowl, stir in 1/4 cup Parmesan and the lemon zest, and set aside.
2. Return pot to medium heat and add remaining 2 tablespoons oil and the shallots. Cook, stirring frequently, until shallots are browned, 5 to 7 minutes. Stir in kale, water, broth, 1/2 teaspoon salt, and 1/2 teaspoon pepper, then cover and cook until kale is wilted and pot is steaming, about 10 minutes, stirring halfway through. Uncover and continue to cook, stirring occasionally, until liquid is mostly evaporated, 20 to 25 minutes.
3. Stir in cream, remaining 1/2 cup Parmesan, and the nutmeg and cook until liquid is thickened, 3 to 4 minutes. Remove from heat, add lemon juice, and season with salt and pepper to taste. To serve, transfer kale to a serving dish and sprinkle evenly with breadcrumbs.
Source: Hannaford fresh Magazine, October - November 2020