Skillet Garlic & Herb Kale

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Most old family recipes for cooked greens lean on a ham hock simmering in the pot all afternoon, and that’s just not a road we go down here. So we had to figure out how to get that same deep, savory backbone without it, and it turns out smoked paprika and a good stock will get you most of the way there. A splash of vinegar at the end wakes the whole thing back up.

Ingredients

• 2 tablespoons olive oil
• 1 sweet onion, thinly sliced
• 4 cloves garlic, minced
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes (optional)
• 2 bunches kale (about 1 lb), stems removed and torn into pieces
• 1 cup good vegetable or chicken stock
• 1 tablespoon apple cider vinegar
• 1 tablespoon chopped fresh thyme
• Salt and pepper, to taste

Instructions

1. Heat the olive oil in a large skillet or Dutch oven over medium heat.
2. Add the onion and cook 5-6 minutes, until soft and just starting to turn golden.
3. Stir in the garlic, smoked paprika, and red pepper flakes, and cook 1 minute until fragrant, this is where a good bit of that deep flavor comes from, so don’t rush it.
4. Add the kale in batches, letting each addition wilt down before adding more.
5. Pour in the stock, bring to a simmer, then cover and reduce heat to low. Cook 20-25 minutes, stirring occasionally, until the kale is tender. Add a splash more stock if the pan looks dry.
6. Stir in the vinegar and thyme, and season with salt and pepper to taste.
7. Serve with a little of that pot liquor spooned over top.

Don’t skip spooning that liquid over the top when you plate it up. That’s where all the good stuff ends up.