Burnt Fork BBQ
formerly at 614 Church Street, Decatur
Q: Burnt Fork BBQ has delicious barbecue, but the kale side dish is a-ma-zing, to the point where I forego all other barbecue restaurants when I’m craving barbecue! Warm, with a slightly sweet broth, sprinkled with pecans, it is to die for. I would love to have the recipe! — Chantel Brooks, Pine Lake
A: Burnt Fork BBQ’s Scott Black gladly shared the recipe for his kale side dish. You can make it with whatever variety of kale you prefer. If you’re buying at a local farmers market, you’ll have lots of choices and you may want to remove the stems. If you buy bagged cut kale at the grocery store, the stems are generally included in the cut pieces. Just be sure to simmer until those stems are tender.
Burnt Fork BBQ’s Kale
10 cups water
1/2 cup plus 2 tablespoons low-sodium soy sauce
1/2 cup plus 2 tablespoons dark brown sugar
6 tablespoons granulated garlic
4 teaspoons molasses
1 pound kale, cut into bite-size pieces
Chopped pecans, for garnish
In a large saucepan, combine water, soy sauce, sugar, garlic and molasses. Bring to a boil and then reduce heat to a simmer and stir in kale. Simmer kale until leaves and any remaining stems are tender, about 30 minutes. Serve kale with a few tablespoons of the pot liquor and sprinkle with chopped pecans.
Makes: 5 cups
Per 1/2-cup serving: 118 calories (percent of calories from fat, 10), 3 grams protein, 25 grams carbohydrates, 1 gram fiber, 1 gram fat (trace saturated fat), no cholesterol, 627 milligrams sodium.
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