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.
Provided by: SmallRecipe.com
Total time: 20 minutes
Prep time: 10 minutes
Cook time: 10 minutes
Yield: Makes 4 servings (serving size: 1 cup kale)
Ingredients:
| 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) |
Steps:
- 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:
Calories 100 calories, Carbohydrate 8 g, Fat 7.2 g, Fiber 1 g, Protein 3 g, Saturated Fat 1 g, Sodium 252 mg
This is a hack of a preparation the chef Travis Lett used at his restaurant Gjelina in Venice, Calif., as a pairing for a half-roasted chicken. With its deeply caramelized base of tomato paste and smoked paprika, the kale melts into velvety excellence that can stand on its own with a pile of rice or a baked potato. But it really shines brightly as a supporting player in a feast of poultry, pork or beef. Do two onions seem too many for you? Use one. This is a recipe really to make your own.
Provided by: SmallRecipe.com
Total time: 1 hours
Yield: 8 to 10 servings
Ingredients:
| 1/4 cup extra-virgin olive oil |
| 2 Spanish onions, peeled and diced |
| 8 cloves garlic, peeled and thinly sliced |
| 1/4 cup tomato paste |
| 1 teaspoon hot smoked paprika (pimentón) |
| Kosher salt and freshly ground black pepper, to taste |
| 3 cups turkey or chicken stock, ideally homemade or low-sodium |
| 1 tablespoon red wine vinegar, plus more to taste |
| 4 (3/4-pound) bunches washed kale (any kind), thick stems discarded or cut into thin strips, leaves cut into thick strips (about 16 packed cups total) |
Steps:
- Place a large, heavy-bottomed, high-sided pot or Dutch oven over medium-high heat and add olive oil. When it shimmers, add onions and garlic and cook until they soften and begin to turn translucent, about 5 to 7 minutes.
- Add tomato paste and smoked paprika, reduce heat to medium, and cook, stirring frequently, until the paste begins to caramelize, about 5 to 7 minutes. Season with salt and pepper, then add stock and vinegar, and allow to come to a boil.
- Add half the kale, cover, and cook for a minute or two, until it wilts. Repeat with remaining kale. Stir to incorporate the onion mixture into the soft kale and simmer until tender, 20 to 30 minutes, partly covered. Season to taste with salt and pepper, drizzle with a little more vinegar, and serve.
Nutrition Facts:
@context http//schema.org, Calories 162, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 8 grams, Fiber 6 grams, Protein 8 grams, Saturated Fat 1 gram, Sodium 581 milligrams, Sugar 6 grams
Braised Kale is an easy fall side dish that takes all of 20 minutes to prepare! Apple and walnuts add flavor and texture, while vinegar adds a slight tanginess.
Provided by: SmallRecipe.com
Total time: 20 minutes
Prep time: 10 minutes
Cook time: 10 minutes
Yield: 4
Ingredients:
| 1 large bunch of curly kale, washed and destemmed |
| 3 tablespoons butter |
| 1 medium honey crisp apple, grated (unpeeled is fine) |
| 1/2 cup walnuts, coarsely chopped |
| 1 tablespoon brown sugar |
| 3 tablespoons apple cider |
| 1 tablespoon tamari, or soy sauce |
| 1 teaspoon unfiltered apple cider vinegar |
Steps:
- Tear the washed, de-stemmed kale leaves into bite-size pieces.
- In a large skillet, melt butter over medium-low heat. Add the walnuts and sauté for 2 or 3 minutes.
- Add the grated apple and sauté for another 3 minutes or until the apple begins to soften.
- Sprinkle sugar over the apple and walnuts, stirring to coat.
- Add the kale leaves and sauté over medium heat until the leaves begin to turn bright green.
- In a small bowl, combine cider and tamari. Pour into skillet and cover tightly. Cook for 5 minutes, or until greens are tender. Leaves should be green and tasty, not bitter when done.
- Toss with teaspoon of cider vinegar and serve.
Nutrition Facts:
Calories 143 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 15 milligrams cholesterol, Fat 12 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, Saturated Fat 4 grams saturated fat, ServingSize 1, Sodium 366 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat