Braised Kale is a simple, flavorful way to enjoy this hearty green, transforming it into a tender, melt-in-your-mouth dish. Slowly cooked with garlic, onion, and a splash of broth or wine, the kale takes on a rich depth of flavor that’s both comforting and nutritious. Braising softens the kale while allowing it to retain its vibrant color, making it a perfect side dish for meats, pastas, or grain bowls. This easy recipe highlights the earthy taste of kale, with the addition of a little acidity and seasoning to bring out its natural goodness.
Ingredients:
- 1 large bunch of kale, stems removed and leaves roughly chopped
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- ½ cup vegetable or chicken broth (or dry white wine)
- 1 tbsp apple cider vinegar or lemon juice (optional, for brightness)
Instructions:
- Sauté the Onion and Garlic: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened. Add the garlic and cook for another minute, until fragrant.
- Add the Kale: Add the chopped kale to the skillet, season with salt and pepper, and stir to coat with the oil and aromatics. Cook for 2-3 minutes, until the kale begins to wilt.
- Braise the Kale: Pour in the broth (or wine), reduce the heat to low, cover, and let the kale braise for 10-15 minutes, or until it’s tender and has absorbed most of the liquid.
- Finish with Acid: Remove the lid, add the apple cider vinegar or lemon juice for a touch of acidity, and stir well. Adjust seasoning with additional salt and pepper if needed.
Enjoy this Braised Kale as a warm, savory side that pairs well with just about any main course for a healthy, flavorful addition to your meal!