I have two more recipes to wrap up my kale series. The first one, braised kale with ham, is a hearty meal with a lot of flavor that can be made quickly and easily (if you're busy like me!). I love utilizing simple ingredients that allow the natural flavors of the food come through and this recipe is a perfect example of simple flavors infuisng into a more complex dish.
2 TSP olive oil
1 lb kale, chopped, stems separated from leaves
1 cup diced lean baked ham
2 cups grape tomatoes, halved
3 cloves garlic, minced
1/2 cup chicken broth
Pepperoncino (hot pepper flakes), to taste
Salt and freshly ground pepper, to taste
Heat the oil in a large skillet over medium high heat. Add kale stems cook about 8-10 minutes, until the stems begin to soften .
Add the ham and cook for an additional 3-4 minutes.
Lower heat to medium and add the garlic and red pepper flakes to infuse the oil.
Once the garlic begins to slightly brown, add the tomatoes to the pan and continue to cook for an additional 5 minutes while stirring.
Add kale leaves carefully. Be mindful that there may still be water in the leaves that may cause the oil to spit.
Stir all ingredients together (tongs will help here), making sure that the garlic is distributed throughout the mixture without getting stuck on the bottom of the pan and so that the garlic does not burn.
Add broth, cover and steam 5-6 minutes, until kale is tender. Season with salt and pepper to taste.