ginger chicken stock:
1 cup low sodium chicken stock
5 scallions (only the green part cut into 3" pieces)
2 thumb piece sizes of ginger, roughly chopped
in a medium size sauce pan add in the chicken stock, scallion greens, and ginger. bring to a boil then turn down heat and simmer on medium heat for about 10 mins. remove from stove and set aside.
1 1/2 lbs. kale coarsely chopped with stems and leaves
3 tbsp. extra virgin olive oil
3 cloves garlic finely chopped
1/2 cup ginger chicken stock
2 tbsp. mini anchovies
1 tbsp. sherry vinegar
1 tbsp. red wine vinegar
salt and pepper to taste
heat the oil in a large sauce pan on medium high heat. when the oil is shimmering add in the garlic and cook until soft. about 2-3 mins. add in the ginger chicken stock and kale and toss to combine. cover and cook for 5 mins. remove the lid and continue to cook until the broth has evaporated. add in the vinegars, mini anchovies, and salt and pepper to taste.
cook time: 10 mins.