Braised Kale is a healthy and tasty choice for a green side. This recipe for Braised Kale also serves as an ingredient to three other recipes– Braised Kale, Sausage, and Creamy Polenta, Whole-Wheat Pasta with Kale and Roast Chicken, Braised Kale Frittata.
Yield: Makes 4 servings (serving size: 1 cup kale)
Nutrition Facts : calories 100 calories, Carbohydrate 8 g, Cholesterol None, Fat 7.2 g, Fiber 1 g, Protein 3 g, Saturated Fat 1 g, servingSize None, Sodium 252 mg, Sugar None, Trans Fat None, unSaturated Fat None
- 1 large (14-oz) bunch kale
- 2 tablespoons extra-virgin olive oil
- 8 garlic cloves, chopped
- ¾ cup lower-sodium chicken broth
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ ounce grated Parmesan (optional)
- Strip the kale leaves from the tough stems. Discard the stems; coarsely chop the leaves. Rinse well in a colander, leaving the water on the leaves.
- Heat the oil in a large skillet over low heat. Add the garlic and cook, stirring, until it’s golden and aromatic (3-4 minutes). Transfer the garlic to a dish and reserve.
- Reheat the oil over medium heat, then add the kale and the broth. Cover and simmer until the kale is tender (3-4 minutes). Season with the salt and pepper. Transfer to a serving platter and top with the garlic and Parmesan, if desired.
Nutrition Facts :
- 1 tablespoon olive oil
- 2 cups thinly sliced onions
- 1 teaspoon salt
- 12 turns freshly ground black pepper
- 2 tablespoon minced garlic
- 8 cups (firmly packed) torn and stemmed kale pieces
- 2 cups Basic Chicken Stock
1 tablespoon olive oil
2 cups thinly sliced onions
1 teaspoon salt
12 turns freshly ground black pepper
2 tablespoon minced garlic
8 cups (firmly packed) torn and stemmed kale pieces
2 cups Basic Chicken Stock
Braised kale is a tasty way to get your greens in. The kale tenderizes as it simmers in a light sauce with onion and garlic then is tossed with white beans. It's such an easy, healthy weeknight side dish.
Nutrition Facts :
- 2 pounds kale (usually two large bundles that roughly equal 7-8 cups)
- 3 Tablespoons extra-virgin olive oil
- 1 yellow onion, diced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 1/2 cups vegetable or chicken stock
- 1 11 oz. can cannelini beans, drained
- 1 Tablespoon unsalted butter
- Remove stems from kale and roughly chop in 3-inch pieces. Wash and dry kale.
- Heat Dutch oven or large soup pot over medium-heat with the olive oil. Add onion, salt and pepper and saute until tender, around 4-5 minutes. Add garlic and red pepper flakes and saute an additional minute.
- Add the kale in small batches, letting it wilt a tad with the heat (about 1 minute). When all of the kale is added, add stock. Cover pot with lid and let simmer on medium-low heat for 10-15 minutes.
- Add white beans (cannelini beans) and stir until combined and hot. Remove from heat and add butter just before serving.
If you need an easy side dish to join your mains, this tender, and savory garlic butter braised kale is exactly what should be hanging out at the dinner table. This recipe is vegan, gluten-free, plant-based, and healthy.
Servings: 1 -Serving
Nutrition Facts : servingSize 1 -Serving, calories 204 kcal, Carbohydrate 15 g, Protein 6 g, Fat 15 g, Saturated Fat 4 g, Trans Fat 1 g, Sodium 660 mg, Fiber 1 g, Sugar 1 g, unSaturated Fat 10 g
- 10 ounces Kale (chopped, ribs removed )
- 3 tablespoons vegan butter
- 3 cloves garlic (crushed)
- 1 cup not-beef broth ((1/2 boullion cube + 1 cup water))
- Set a dutch oven over medium heat. Add butter. Once butter has melted and at a soft simmer, add crushed garlic. Cook for 1 minute, until fragrant.
- Add the kale. Stir to combine and cook for 1 minute. Then, add the vegetable stock.
- Reduce heat to medium-low. Cover the dutch oven with a lid, and cook for 25-30 minutes, stirring occasionally.
- Remove lid, increase heat to medium-high heat. Cook and stir occasionally until most of the liquid has been cooked off about 5-8 minutes. Serve.
This easy sautéed kale recipe is a healthy, delicious side dish! It's also a wonderful addition to eggs, pastas, grain bowls, and more. Find specific serving suggestions in the post above.
Nutrition Facts :
- 1 bunch kale (lacinato or curly kale)
- 2 teaspoons olive oil
- 2 garlic cloves (chopped)
- Lemon wedge
- Sea salt and freshly ground black pepper
- Remove the coarse parts of the kale stems and chop or tear the leaves.
- In a large skillet, heat the oil over medium heat. Add the kale, garlic, pinches of salt, and several grinds of pepper. Sauté for 2 to 4 minutes, tossing (I like to use tongs for this), until the kale has wilted down.
- Turn off the heat, squeeze a little lemon juice over the kale, and toss. Season to taste and serve.