Braised Kale with Guajillo Chile Broth
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By Erica Perez
Rated 5.0 stars by 1 users
By Erica Perez
3-4
A savory and spicy broth made with Guajillo and De Arbol chiles elevates this kale into a stand-out side dish. The broth pairs well with polenta or another grain that can soak it up. The broth can be made up to a day or two ahead if desired. Adapted from Food & Wine.
1 Guajillo chile, stemmed
1 De Arbol chile, stemmed
1/2 teaspoon ground cumin
1 tablespoon extra virgin olive oil
This looks great. When do you add the cumin?