Here is the recipe for the braised kale with tomatoes picture in my last post. Like the black-eyed pea salad and smoked pork I made, it came from Food & Wine magazine. There's nothing innovative about this recipe, but it just worked perfectly. I even had slightly less kale (enough for about 2 1/2 good servings) and it was great even as I roughly scaled it down in my head.
Braised Kale with Tomatoes
Adapted from Food & Wine, Sept. 2010
1 1/2 Tbs olive oil
1 large onion, chopped
Salt and freshly ground black pepper
4 garlic cloves, minced
1 large jalapeno, seeded and chopped
2 pounds kale,thick ribs removed, leaves coarsely chopped
1 pint grape tomatoes, halved
2 Tbs white wine vinegar
1/2 to 3/4 cup water
In a large pot, heat the olive oil on medium heat. Add onion, season iwth salt and pepper, and cook until lightly browned, 8-10 minutes. Add garlic and jalapeno and cook 2 minutes.
Add kale, in 2 batches if necessary, and toss to wilt. Add tomatoes, vinegar and enough water to make a thin layer of liquid in the pot. Partially cover pot and cook until kale is tender, tomatoes are soft, and liquid is most evaporated, 10 to 15 minutes. Season with salt and pepper and serve.