Braised Kale with Garlic and Lemon
Slow-braised greens finished with a bright citrus lift
Why This Recipe Works
Slow-braising kale transforms its fibrous texture into something buttery and tender. This technique relies on a final reduction step to concentrate the flavors before finishing with fresh lemon juice and a final drizzle of oil.
Instructions
Heat the oil in a Dutch oven over medium heat until it shimmers. Add the onion and cook until softened and beginning to brown, 4 to 5 minutes.
Stir in the garlic and pepper flakes and cook until fragrant.
Stir in half of the kale and cook until it begins to wilt, about 1 minute.
Stir in the remaining kale, broth, water, and salt. Quickly cover the pot and reduce the heat to medium-low. Cook, stirring occasionally, until the greens are tender, 25 to 35 minutes.
Remove the lid and increase the heat to medium-high. Cook, stirring occasionally, until most of the liquid has evaporated, 8 to 12 minutes—the bottom of the pot should look nearly dry and the greens will begin to sizzle.
Remove from the heat and stir in the lemon juice and the remaining oil. Season with salt and pepper to taste and serve warm.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Can I make this ahead of time?
The kale can be prepared up to 2 days in advance and gently reheated on the stovetop.
