Braised Kale with Garlic and Red Wine

Total Time:
35 min
5 min
30 min

6 to 8 servings

  • 2 medium or 1 large head kale, stem end removed
  • 1/4 cup pure olive oil
  • 6 cloves garlic, peeled and finely chopped
  • Salt and freshly ground black pepper to taste
  • 2/3 cup chicken stock
  • 2/3 cup dry red wine
  • Roughly chop the kale leaves into 1-inch pieces, then wash and drain throughly. In a large skillet, heat the olive oil 2 minutes. Add the garlic and lightly brown, then immediately add the kale. Turn the kale leaves to coat evenly with the olive oil and to prevent the garlic from burning on the bottom of the pan. Season with salt and pepper.

  • Continue to saute the kale leaves 3 to 4 minutes. Reduce the heat to medium and add the chicken stock. Cover the pan and cook the kale in the stock 5 minutes more. Remove the cover, add the red wine, and continue to braise the kale in the red wine and stock until nearly all of the liquid has evaporated. The entire cooking process will take 12 to 15 minutes, at which time the kale should be tender and the liquid cooked off.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Potato Bread-Kale Stuffing With Andouille Sausage

    Recipe courtesy of Food Network Kitchen