Braised Kale

• Salt
• 8 ounces dinosaur or lacinato kale leaves, stems removed
• 1 tablespoon vegetable oil
• 1/2 medium onion, cut into large dice
• 1/2 medium carrot, cut into large dice
• 1/2 celery stalk, cut into large dice
• 13 cup sherry vinegar
• 2 cups chicken broth
• 3 tablespoons honey
• Pinch of ground white pepper

1. Bring a large pot of generously salted water to a boil.
2. Meanwhile, set aside a large bowl of ice water.
3. Add kale to boiling water, return to a boil, and after 1 minute transfer to ice bath.
4. Drain well, and set aside.
5. In a large saute pan, heat oil over low heat and saute onion, carrot and celery until just softened.
6. Add sherry vinegar and cook until reduced by two-thirds.
7. Add kale and stir to coat, then add chicken broth, honey, 2 teaspoons salt and the pepper.
8. Bring to a simmer and cook, partly covered, until kale is tender, 60 to 80 minutes.
9. Transfer kale leaves to a warm bowl, leaving onion, carrot and celery in broth.
10. Strain broth, discarding solids.
11. If there is more than * cup, it may be boiled in a small saucepan until reduced.
12. Adjust salt and pepper as needed, and pour over kale.
13. Serve immediately, or cover and refrigerate for up to 24 hours; gently reheat before serving.

salt, dinosaur, vegetable oil, onion, carrot, celery stalk, sherry vinegar, chicken broth, honey, ground white pepper

Taken from cooking.nytimes.com/recipes/9058 (may not work)