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Braised Kale
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Braised Kale

by Dawn T in Rouxbe Certified

Healthy and delicious kale, braised with onions, garlic and chicken stock. This absolutely yummy vegetable goes well with almost anything.

Serves
4
Active Time
15 mins
Total Time
1 hr

Step 1: Preparing and Cooking the Mirepoix

Preparing and Cooking the Mirepoix
  • 1 medium onion
  • 2 large cloves garlic
  • 2 tbsp grapeseed or vegetable oil
  • 2 tbsp unsalted butter

To start, finely dice the onion and émincé the garlic.

Next, heat a large heavy bottomed pot over medium heat. Then add the oil and butter and sauté the onions for about 5 minutes or so.

At this point, jump ahead to Step 2 - Preparing the Kale

Once the onions are translucent and just starting to take on nice color, add the garlic and sauté for about 30 seconds.

Related Drill-downs

Step 2: Preparing the Kale

Preparing the Kale
  • 2 lbs kale, preferably flat leaf (can also use Swiss chard or collard greens)

To prepare the kale, clean and cut off any thick stems. Then cut into roughly 1" pieces.

Step 3: Adding the Kale

Adding the Kale

Once the garlic has been added to the onions, add the kale and sauté until it just starts to wilt. This should only take a minute or two.

Step 4: Adding the Stock

Adding the Stock
  • 2 cups chicken stock

Once the kale has wilted add the stock , stir to combine and bring to a boil.

Reduce the heat, cover and let simmer until the kale is very soft, about 45 minutes, stirring occasionally.

Step 5: Finishing Touches

Finishing Touches
  • 1 tbsp sherry or red wine vinegar (optional)

When the kale is nice and tender taste it. I personally love the taste as is.

However, if I am serving something heavy like roasted pork, I add a tablespoon of nice vinegar to brighten up the flavor and give the kale a bit of a punch.

Now taste for seasoning and enjoy!

Notes

This vegetable is heavenly! It goes well with pork, chicken, red meat and so much more. It's a great way to eat your veggies.

Comments

I'm a gonna try

Dawn, if it weren't you...Although I much prefer escarole (and beans [white] being Italian), I will try this recipe. I LOVED YOUR LAST ONE, it was excellent theTurkish Lamb Lavash although I had a tough time finding all the ingredients for the za'atar spice mix. And Michel and I eat outside unless it is truly freezing or snowing, so maybe it is you Canadians, but what is my excuse? I'm from NYC? Anyway, maybe instead of escarole, I'll use kale and white beans, you pretty much braise it when you make.

by Julie N | about 1 month | Permalink
Divine with Lamb

Hi Dawn.
Just finished trying the braised Kale with a side of lamb -yum!. Thank you, we love Kale and this is an easy and tasty solution! We are in Vancouver but decided to eat inside with the fire a blazing - so I guess the Kale is great whether inside or out!

by Renée S | about 1 month | Permalink
Delicious, but sweet...

I made this tonight with sear-roasted salmon. We liked it a lot, but noticed a definite note of sweetness in the kale. Is that from the onion or the slow braising technique? I have made kale many time in the past but I usually cook it for 10 minute or less.

by Elizabeth D | about 1 month | Permalink
Where the Sweetness Comes From

Most of the sweetness is likely from the onions. The sugars in the kale would also contribute to some of the sweetness, as perhaps the stock.

Glad you liked it.

by Dawn T | about 1 month | Permalink

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