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1 oz. smoked bacon, brunoise
2 oz. onions, pared, fine dice
1/2 tsp. garlic, pared, minced
1/4 bay leaf
1/8 tsp. caraway seed
6 red kale leaves
2 oz. raspberry vinegar
1 cup chicken stock
salt and pepper, to taste
Place bacon in braising pan; sweat until fat is rendered. Add onions, garlic, bay leaf and caraway seed. Cover; sweat for 3 to 5 minutes. Add kale leaves; toss to coat with fat. Deglaze with raspberry vinegar; reduce. Add stock. Cover; braise over low heat for 25 to 30 minutes. Remove kale; reserve. Reduce braising liquid to desired consistency. Add kale; toss to coat; season.
2 oz. onions, pared, fine dice
1/2 tsp. garlic, pared, minced
1/4 bay leaf
1/8 tsp. caraway seed
6 red kale leaves
2 oz. raspberry vinegar
1 cup chicken stock
salt and pepper, to taste
Place bacon in braising pan; sweat until fat is rendered. Add onions, garlic, bay leaf and caraway seed. Cover; sweat for 3 to 5 minutes. Add kale leaves; toss to coat with fat. Deglaze with raspberry vinegar; reduce. Add stock. Cover; braise over low heat for 25 to 30 minutes. Remove kale; reserve. Reduce braising liquid to desired consistency. Add kale; toss to coat; season.