Tuscan kale parboiled then braised with garlic and stock — a hearty, meaty-textured green best served with crusty bread.
Trim the tough stem tips and discard. Boil the stems 2 minutes, then add the leaves and boil 3 minutes more; drain.
Heat the garlic in olive oil over medium heat about a minute until fragrant, add the kale, and cook 2-3 minutes. Season, add the chicken stock and demi-glace, cover and braise about 5 minutes more until fully wilted.
Serve over rice, farro or pasta, or simply with crusty bread.
