Braised Kale

Prep: 15

Cook: 55

Total Time: 1 10

Yield: 4 servings

Course: Side

Cuisine: American

Diet: Vegan, Vegetarian

Calories: 251kcal

Author: Jessica Gavin

Braised kale is a simple way to tenderize and deepen the flavor. The greens first saute to maximize the aromatics in the dish then get covered and simmer.

Ingredients

▢ 2 pounds (908 g) kale, about 4 large leaves (7 to 8 cups chopped)
▢ ¼ cup (60 ml) extra-virgin olive oil, divided
▢ ½ cup (65 g) diced red onion, ¼" dice
▢ 2 tablespoons (20 g) minced garlic
▢ ⅛ teaspoon red pepper flakes
▢ 2 cups (480 ml) vegetable stock
▢ 1 tablespoon (15 ml) soy sauce
▢ ¼ teaspoon black pepper
▢ 1 teaspoon (5 ml) rice vinegar

Instructions

Prepare the Kale - Remove the stems and chop the leaves into 3-inch pieces. Thoroughly wash the kale and drain it; it does not need to be completely dry.
Cook the Aromatics - Heat a large Dutch oven over medium heat. Add 2 tablespoons olive oil; once hot, add the onion and sauté until softened and lightly browned, 3-4 minutes. Add garlic and chili flakes; cook until fragrant, about 1 minute.
Cook the Kale - Heat 2 tablespoons of olive oil, then add half the kale and cook until just beginning to wilt, about 1 minute. Add the remaining kale and cook until wilted, about 1 minute. Add vegetable stock and soy sauce, and stir to combine.
Braise the Kale - Cover the pot and reduce the heat to medium-low. Cook, stirring occasionally every 5 to 10 minutes, until the greens are tender, 25 to 35 minutes.
Reduce the Liquid - Remove the lid and then increase the heat to medium-high. Cook, stirring occasionally, until most of the liquid has evaporated and the greens start to sizzle, about 8-10 minutes. Turn off the heat and stir in rice vinegar and black pepper.
To Serve - Taste the braised kale and season with salt and pepper to taste.

Notes

Recipe Yield: 3 to 3 ½ cups
Serving Size: about ¾ cup
Storing: Cool the braised kale and store in an airtight container in the refrigerator for up to 5 days.

Nutrition

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