Braised Kale
Tender-firm greens with garlic and lemon
Why This Recipe Works
This one-pot method handles a large volume of hearty greens, cooking them down into a tender, concentrated side without becoming waterlogged. Sautéing the aromatics first creates a savory base that permeates the leaves during the braise.
Instructions
Heat the oil in a large Dutch oven over medium heat until it shimmers. Add the onion and a pinch of salt, then cook until softened and translucent, about 5 to 7 minutes.
Stir in the garlic and red pepper flakes and cook until fragrant.
Add half of the kale to the pot and stir frequently until the leaves begin to wilt and make room for the rest. Add the remaining kale, vegetable broth, and water.
Cover the pot and simmer over medium-low heat until the kale is nearly tender, about 20 to 25 minutes.
Remove the lid and increase the heat to medium-high. Boil off the remaining liquid until the pot is nearly dry and the kale is fully tender, about 5 minutes.
Remove from the heat and stir in the lemon juice. Season with salt and pepper to taste and serve hot.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container in the refrigerator for up to 4 days.
What substitutions can I make?
- kale: collard greens
