Braised Kale with Garlic and Carrots

Greetings, everyone! I hope you're enjoying your fall?  Pictured above are some spoils from the weekend. The smaller ones were snatched from the dining tables at WFAS's Thanksliving. The big one was from my day of pumpkin picking, which I promise to get to another time soon!  I have to say, summer is all fun and games-but for me, autumn is tops! I just love the crisp air, the colors, and most of all, the food!

Tonight, I made a nice, warming dinner-composed of braised and roasted goodness!

Roasted Yukon Gold Potatoes with Rosemary, Roasted Portobello Mushrooms, and Braised Kale.

That's right-braised kale! I took a course earlier in the year at Natural Gourmet Institute here in New York. One of the things we made in class was this amazing Braised Lacinato Kale with Garlic, Daikon, and Carrots. The recipe called for a roasted vegetable stock made from scratch-which we also learned to make in class. But I did not have time to make stock, so I made my own, easier version of the dish...

Ellie's Easy Braised Kale with Garlic and Carrots

Ingredients:
1 1/2 cups  store bought vegetable stock ( I used Pacific Organic Vegetable Stock)
1/8 cup (or less) mirin
1 medium bunch "regular" kale, tough stems removed (or use lacinato or any hearty leafy greens)
1 large clove garlic, peeled and sliced in half lengthwise
sea salt to taste
1 medium carrot, cut into "matchstick" slices
or
 1/2 medium carrot, and 1/2 medium daikon, matchstick sliced
3 tablespoons cold water or stock mixed with 2 1/2 tablespoons kuzu

Procedure:
1. In a medium saute pan bring stock and mirin to a boil.

2. Add kale, garlic, salt, carrots and daikon (if using). Cover pot and braise on low heat until kale and vegetables are tender.

3. When the vegetables are tender and warmed through, combine kuzu and cold liquid together in a small bowl.

4.Add mixture to pan with greens. Cook until the mixture thickens and serve.

The thickness of from the kuzu, the sweetness of the mirin, combined with the textures and flavors of the vegetables, make for an amazingly satisfying dish!

If you're wondering what kuzu and mirin are, I'm happy to fill you in! Kuzu Root Starch is a thickening agent that is a wonderful alternative to the more "traditional", processed corn starch. It looks like chunks of white chalk, and it helps with digestion. I like to use Eden brand kuzu.

Mirin is a rice cooking wine that adds a wonderful sweetness to dishes. I like to add it to fried rice/quinoa/millet. A little goes a long way! I like to use Eden brand for this as well. I can rely on this brand to not use yucky preservatives, as some mirin unfortunately have.

I hope you will try this recipe (and try kuzu and mirin!) during the cold weather season. I guarantee it'll be a satisfying way to warm yourself.

xoxo,
Ellie