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.
Makes 3-4 servings
2 cups beef broth
1 Guajillo chile, stemmed
1 De Arbol chile, stemmed
1/2 tsp ground cumin
1 tbsp extra virgin olive oil
9 oz baby kale (if using other varieties, stem and chop the kale)
1 garlic clove, minced
Bring the broth to boil over medium heat. As soon as it begins to boil, add the chiles and turn off the heat. Let the chiles soak for 20 minutes, until soft.
Transfer the chiles and broth into a blender and blend until as smooth as possible. Strain the mixture through a sieve and discard the chile flakes and seeds.
Heat the olive oil in a large skillet until it shimmers. Add the kale and garlic and cook over medium heat until it begins to wilt. Add the chile broth and bring to a boil. Lower the heat and simmer, covered, for about 15 minutes or the broth has reduced somewhat. Season with salt.