Smoky Braised Kale

Hearty green vegetables are a winter staple, and this variation, with its smoky richness and dash of cinnamon spice, is about as wintry as it gets. Because in Los Angeles it's been in the mid-seventies for about the last week, I've been making dishes that'll keep the winter spirit lingering a little longer.

Paprika is a spice that is found in most kitchens with a semi-functional spice rack, but smoked paprika is slightly less common. I love adding smoked paprika to dishes to help achieve a wood-burned, toasty, open-fire flavor. Using smoked spices is also a quick and easy flavor alternative to actually smoking foods themselves, a method of preparation I try to avoid using on a regular basis due to the number of carcinogens hours of cooking in smoke imparts on a meats like beef, fish, or chicken.

I used a combination of red and black kale for this dish, something I decided on a whim while walking the farmer's market. The type of kale is not important, in fact, I encourage you to grab a different variety if the option is available. The subtle shift in flavor will be a welcomed change, and may draw your attention to a new vegetable you can introduce into your rotation. When cooking large amounts of leafy greens, I opt for using a dutch oven as opposed to a standard skillet. Stirring greens within the higher walls of a dutch oven generally makes for less of a mess on your stove top, and the way a dutch oven holds heat helps cook the greens more by way of steaming than direct heat contact.

In other news, Culinary Competitor will be undergoing a re-branding over the next month or so. My email newsletters will be coming from a yet-to-be revealed name with new imagery etc. Just a heads up so you're aware when a foreigner arrives in your inbox.

Enjoy.