Braised Kale
Yield: 4 servings
Calories: 251kcal
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-inch 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
- Kosher salt as needed for seasoning
Special Equipment
Instructions
- Remove the stems and chop leaves into 3-inch pieces.
- Thoroughly wash the kale and drain, it does not need to be completely dry.
- Heat a large dutch oven over medium heat.
- Add two tablespoon olive oil, once hot add the onion and saute until softened and lightly browned, 3 to 4 minutes.
- Add garlic and chili flakes, cook until fragrant, 1 minute.
- Heat 2 tablespoons of olive oil, then add half of the kale and cook until just beginning to wilt, 1 minute.
- Add the rest of the kale and cook until wilted, 1 minute.
- Add vegetable stock, and soy sauce, stir to combine.
- Cover the pot and reduce heat to medium-low.
- Cook, stirring occasionally every 5 to 10 minutes, until greens are tender, 25 to 35 minutes.
- Remove the lid and then increase the heat to medium-high.
- Cook and occasionally stir until most of the liquid has evaporated and greens start to sizzle, about 8 to 10 minutes.
- Turn off the heat and stir in rice vinegar and black pepper.
- Taste and add more salt and pepper as desired.
Notes
- Recipe Yield: 3 to 3 ½ cups
- Serving Size: about ¾ cups
Nutrition
Calories: 251kcal | Carbohydrates: 24g | Protein: 11g | Fat: 16g | Saturated Fat: 2g | Sodium: 575mg | Potassium: 1168mg | Fiber: 1g | Sugar: 1g | Vitamin A: 22801IU | Vitamin C: 275mg | Calcium: 352mg | Iron: 4mg
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