Kale! Not in soup!

I had my old (Southern) neighbors over for dinner last night, and when I realized that I was braising a dark green leafy veggie without a ham hock or bacon, I rifled through my pantry and fridge wondering what I did have to make it special. Because I had people who really, really know their greens coming to eat.

I'm an honorary Southerner now.

Braised kale

-1 lb. lacinato kale, stems removed and coarsely chopped

-3/4 cup beef stock

-1/2 tsp. crushed red pepper flake

-Freshly ground black pepper to taste

-Extra virgin olive oil

-2 cloves garlic, minced

-Juice of 1/2 lemon, freshly squeezed (optional)

Heat a little olive oil (about 2 tbsp.) over medium head in a large flat pan. Add the garlic but do not let it brown. Add the kale and cover with a lid. When the kale begins to wilt, add a little beef stock and stir. When the liquid has absorbed, add a little more stock. Repeat until kale is very soft, tender and has reduced its volume more than half. Add red pepper flake and lemon juice (if using). Stir and let cook for just two more minutes and serve immediately.