The second bunch of lacinato was begging to be dispatched tonight, so I heated some olive oil, tossed in three cloves of garlic, sliced up, an inch and a half piece of fresh ginger, peeled and cut into matchsticks, and then the kale, sliced into ribbons. I let it sizzle for a minute then added 3/4 cup of chicken stock and let it cook down, stirring it occasionally. When the liquid had reduced somewhat, I added a teaspoon of black bean chili paste, a recent and accidental discovery. I let it cook nearly dry, so that some of the kale was almost crispy.
This was a side dish for some chicken thighs poached in my treasured poaching liquid from this recipe (yep, Bittman again.) I've made this three times with whole chickens, and tonight with some frozen and defrosted thighs. They simmered in the hot sauce for ten minutes and then I turned off the heat and let them sit for another ten minutes or so before serving. I sliced the chicken and served it and the greens atop my staple rice (short grain brown rice with turmeric and ginger: take 1 T olive oil, heat in a heavy pot, add 2 c. organic short grain brown rice and begin to saute; add 2 T. ground turmeric and a 2 inch piece of fresh ginger, peeled and cut into four chunks; after sauteing on medium heat about four or five minutes, add four cups of chicken or vegetable stock, or plain water, and salt to taste (usually, for me, 1 1/2 t. celtic sea salt) and bring to a boil. Once it boils, turn the heat way down, as low as it will go, and simmer until the liquid is absorbed, usually about an hour. This stuff is delicious; I eat it twice a day and don't get tired of it. Maybe that says more about me than about the rice; judge for yourselves.)