Kale is a form of cabbage, known for its antioxidant properties; it's also been said to be anti-inflammatory. This is one of the most delicious kale recipes:
A common contorno (shared side dish) in some regions of Spain is stewed kale.
A little olive oil (just enough to coat) is put into a heavy-bottomed pot or pan with tight-fitting lid to which is also added a good amount (I'd say 100 - 200g or about a half pound) of diced guanciale (a fatty cured pork product made from jowls/cheeks [guance]; you can use pancetta or bacon). The pot is then set to high heat until just when the pork begins to sizzle, then the heat is lowered to a low/medium-low and the pot is covered in order to render out the fat.
The kale is then cut, washed and dried, then added to the hot pot at the same time as a small, thinly sliced onion (get a larger one for a sweeter dish) and a splash (not too much!) of stock (chicken, beef, fish, pork, veal, vegetable; whatever you've got).
It is covered again and allowed to stew until cooked then salted and peppered to taste. Alternately, we often use prosciutto rind instead of guanciale and/or the bone from prosciutto to flavour the dish.
Many people also add pine nuts or chilies along with the onions and kale at the beginning and omit the black pepper.
It's the traditional accompaniment to any stewed/braised meat dish; we usually use the fond to meet the stock requirement of the stewed kale.
Here are some more pictures of kale:
A common contorno (shared side dish) in some regions of Spain is stewed kale.
The kale is then cut, washed and dried, then added to the hot pot at the same time as a small, thinly sliced onion (get a larger one for a sweeter dish) and a splash (not too much!) of stock (chicken, beef, fish, pork, veal, vegetable; whatever you've got).
It is covered again and allowed to stew until cooked then salted and peppered to taste. Alternately, we often use prosciutto rind instead of guanciale and/or the bone from prosciutto to flavour the dish.
Many people also add pine nuts or chilies along with the onions and kale at the beginning and omit the black pepper.
It's the traditional accompaniment to any stewed/braised meat dish; we usually use the fond to meet the stock requirement of the stewed kale.
Here are some more pictures of kale:
Selena Gomez tries kale juice
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