MESS O' GREENS

From Diane Santucci, Chef, Russell Street Bar-B-Que
325 NE Russell St., Portland

3 Tbsp oil
1 cup onions, diced
1 Tbsp garlic, chopped
2-3 cups broth (we use vegetable)
2 bunches kale, ribs removed, washed and torn or cut up
1/2 tsp freshly ground pepper

Heat oil in a lidded, heavy-bottomed pot (6 quarts or more). Add onions, sauté for 2 minutes, then add garlic and cook for 1 minute longer. Add broth of choice and then add most of the kale, pushing down to really cram it in the pot. It may not all fit. Cover and bring to a boil until steam is escaping from the lid.

After 3-4 minutes, remove lid carefully (steam is the hottest form of heat). Use tongs to turn the greens. Add remaining kale and replace lid. Cook for 3 minutes more and turn the greens again. They should have wilted down and be simmering in the juice. You can cook them longer if you like them quite tender. We tend to leave them with a bit of “chew” to them.