Ingredients:
|
Amount (1, .50 , 8) |
Unit (cup, Tbsp, g, ml) |
Item (egg, chaya leaves, sugar) |
Preparation (crushed, diced, whole) |
|
3 |
lbs |
kale or collards |
frozen |
|
|
|
Salt and pepper |
|
|
6 |
Tbsp |
unsalted butter |
|
|
1 |
cup |
smoked ham |
cubed |
|
1 ½ |
cup |
onion |
sliced |
|
6 |
cloves |
garlic |
|
|
1 ½ |
cup |
chicken broth |
|
|
|
|
red wine vinegar when serving |
|
|
|
|
||
|
|
|
||
|
|
|||
|
|
|||
|
|
|||
|
|
|||
|
|
|
||
|
|
|
||
|
|
|||
|
|
|||
|
|
|
Recipe Instructions:
- Cut up greens after washing well.
- Freeze in plastic bag.
- Fill 8 quart pot with water and add the frozen kale.
- Cover and cook at high heat turning occasionally for 20 minutes.
- Drain and press the leaves.
- When kale is cool, chop it up to smaller pieces.
- Melt butter in pot with onions and garlic, add Ham cook 5 minutes.
- Add broth, boil and simmer 5 minutes.
- Add kale and rest of butter, cook 5 more minutes.
- Can add red wine vinegar before eating.