Braised Kale (For Novices) Recipe

Looking for an easy Braised Kale (for novices) recipe? Learn how to make Braised Kale (for novices) using healthy ingredients.


Submitted by teoc85

Makes 4 servings



I use flat keaf kale as I much prefer it to curly kale. Curly kale is chewy but still good and is sometimes easier to get. I cut off the stems and remove the spine from the leaves (fold in half and cut along side of spine or tear with hands) and chop. Be sure to chop the kale before adding. Some people find the intact leaves too chewy. If you must use curly kale, partially pre-steam the kale in a steam basket before adding. It seems to greatly accelerate the cooKing process as the curly kale is going to simmer and not boil in this dish) For aesthetics I peel and cut the onion in half and slice each half thinly once to get crescent moon shapes. Break apart in skillet or pan. The red pepper flakes are a must (or add a few drops of hot sauce). Most pizza parlors will give you packets of red pepper flakes free. Ask for them when you order. Note: the garlic is not added at the beginning. Garlic burns after a minute or so and burned garlic wrecks a dish. I use Chicken broth (low sodium) instead of chicken stock to get a cleaner and less rich taste. Who wants to accumulate enough chicken bones to make it? Swanson has come out with chicken stock in a can or aseptic container recently, but I haven't tried it. I use red or white wine vinegar instead of cider vinegar as I always have it on hand. The vinegar adds a nice tang to the dish. This is a braised (cooked in some liquid) rather than a stew or soup (submerged in a lot of liquid) recipe. Feel free to add broth if you want it soupier. To store extra Kale, wet a paper towel, wring it out and wrap kale with it and store in open plastic bag.

Recipe Ingredients for Braised Kale (for novices)

1 tbl olive oil
2 cups onions, thinly sliced
1/4 tsp salt
1/4 tsp black pepper
1/2 teaspoon red pepper flakes
2 tbl garlic, minced
3 cups kale, after being stemmed,despined and chopped
1 cup chicken broth,low sodium
2 cups water
1 tsp cider vinegar (I use red wine vinegar)

Recipe Directions for Braised Kale (for novices)

  1. Heat the oil in a large skillet over medium heat.

  2. Add the onions, salt, pepper, and red pepper flakes and stir-fry for 5 minutes.

  3. Add the garlic, chopped kale, and broth or stock and cook, covered, stirring occasionally, for 10 to 15 minutes until tender; add a splash of cider vinegar in the last minute of cooking.

  4. Remove from the heat. Serve immediately.

Categories

Appetizers, First Course

Nutrition Facts
Serving Size 295.8g
Amount Per Serving
Calories
95
Calories from Fat
37
% Daily Value*
Total Fat
4.1g
6%
Saturated Fat
0.6g
3%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
364mg
15%
Potassium
385mg
11%
Total Carbohydrates
12.2g
4%
Dietary Fiber
2.1g
8%
Sugars
2.6g
Protein
3.8g
Vitamin A 156% Vitamin C 110%
Calcium 10% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • No cholesterol
  • Very high in manganese
  • High in potassium
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in sodium
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