Braised Kale

Kale has no business tasting this good. Just a few pantry ingredients and a little love make this green stand out. Kale is a great source of many vital nutrients but it’s bitter flavor when raw deters many from enjoying the benefits. This braised kale is different. There isn’t a hint of the bitter flavor once it is cooked down. The kale also absorbs a lot of flavor from the garlic and vegetable broth, giving it a delicious homemade taste.

I’m not sure I even knew what kale was when I was younger. My family didn’t eat greens cooked like this. Then I moved to the south, where greens are a staple side dish at every restaurant. One of my favorite vegetarian restaurants in town, Rosetta’s Kitchen, has particularly delicious kale. I was inspired to re-create it at home.

The most important thing about making kale is the prep. First you want to remove the tough stems. Then the really critical part is how you wash it. Do not try to wash kale under running water. It is easy to miss dirt in all of the curly edges. Instead, fill a large bowl with water. Place small batches of kale in the water and use your hands to stir around and gently massage. This always results in the cleanest kale.

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Braised Kale

A simple recipe for savory flavorful kale, with only a few pantry ingredients needed.

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Cuisine: vegan

Servings: 2 servings

Author: Hannah

Ingredients

• 1 bunch kale
• 5 cloves garlic minced
• 3/4 cup vegetable broth
• 1/4 tsp red wine vinegar
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

• Tear the green leafy part of the kale off of the tough stems.  Wash the kale by placing it in a large bowl of water and gently massaging to remove any dirt. Washing under running water usually results in dirty kale.
• Place a large skillet over medium heat. Once pan is hot, add the garlic. Stir around until garlic is lightly browned, 1-2 minutes.
• Add the kale and vegetable broth. The pan will be very full or overflowing. Just wait a couple minutes and the kale will begin to shrink. It will shrink to 1/4 or less the original size, so you want your pan to be very full at first.
• Cover and cook on medium-low for 25 minutes. Check occasionally to make sure there is still broth at the bottom of the pan and stir. 
• Once your kale is cooked, add the red wine vinegar, salt, and pepper. Taste and adjust seasonings. Enjoy!

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