Braised Kale and Broccolini
Description
Easy way to add dark greens to your meal. You can cook all different mixtures of vegetables with this technique - we started just using kale and then added the broccolini (or broccoli) one day and decided that tasted too good to go back!
The Dashi is a Japanese concentrated soup base that adds a smokey umami flavor. You can get it at asian grocery stores or Amazon.
Ingredients
Instructions
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Prepare the vegetables
- Put a 2T olive oil in a wok or saute pan with some height (not just a skillet).
- Cut the ends off of the broccolini stems (at least an inch). Chop the remaining stems into 1/4" pieces and then do what you like with the heads - if they are large, cut them in half. Put into the wok.
- De-stem the kale. If you are using Lacinto kale, you can peel a little of the leaf at the small end, then just strip the leaves by holding the stem in your right hand and pinching with your left. The picture below shows the stem on the right and the stripped leaf to the left of it.
- Cut the kale into small pieces or strips. It reduces a lot, so this doesn't have to be perfect.
- Place the kale in the pan.
- If you want the garlic, peel and chop and throw in the pan as well.
- This prep can be done well ahead of cooking. You can also partially cook it and finish later.
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Braise...aka cook and keep throwing some broth on it
- Start on a pretty high heat, and get the mixture starting to cook and the pan hot. Have vegetable broth and Dashi ready.
- After about 3 minutes, pour some broth (maybe 2-3 T) into the pan. It should immediately steam - if not, get the pan hotter for the next time.
- Stir and cook until that liquid is all boiled away.
- Repeat by putting in more broth and reducing again.
- Depending on your vegetables, you may do this 3-5 times. Once everything is wilted and starting to be done you can reduce the heat and cook for another 5 minutes, or until the vegetables and cooked as you like them.
- Turn the heat back up to high for this last part. When the pan is hot, add 1 teaspoon of Dashi and stir well. The Dashi is VERY salty (if you buy the one in the picture, it's a concentrate) so use sparingly.
- Taste and add more Dashi to taste. Be careful, taste every time.
broccolini, kale, braise, wok
