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Austrian Kale

Austrian Kale  (from Asparagus to Zucchini Ckbk, p91)

2 bunches kale              4 medium potatoes, quartered

2 Tbls oil                      1 stalk chopped celery (or celeriac)

½ medium onion, coarsely chopped

1 clove garlic                salt & freshly ground black pepper

1 cup chicken stock      sour crean for garnish

cut kale leaves into ½ inch-wide strips.  Blanch in lightly

salted boiling water 1 minute.  Drain.  Heat oil in skillet;

add onion and garlic and sauté until lightly browned.

Add chicken stock, potatoes, celery, and blanched kale..

Simmer until potatoes fall apart and lose their shape.

Season with salt and pepper, garnish with sour cream and

serve.  Makes 4-6 servings.