Braised Kale

Total Time:
22 min
10 min
12 min

4 side dish servings

  • 1 tablespoon olive oil
  • 2 cups thinly sliced onions
  • 1 teaspoon salt
  • 12 turns freshly ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons minced garlic
  • 8 cups (firmly packed) torn and stemmed kale pieces
  • 2 cups Basic Chicken Stock, recipe follows
  • Splash cider vinegar
  • Heat the oil in a large skillet over high heat. Add the onions, salt, pepper, and red pepper flakes and stir-fry for 2 minutes. Add the garlic, kale, and stock and cook, stirring occasionally, for 8 to 10 minutes; add a splash of cider vinegar in the last minute of cooking. Remove from the heat. Serve immediately.

Basic Chicken Stock:
  • 1 tablespoon olive oil

  • 1 large onion, peeled and quartered

  • 1 carrot, peeled and chopped

  • 2 celery stalks, chopped

  • 1 head garlic, cut in 1/2

  • 1 bouquet garni

  • 2 pounds raw chicken bones, rinsed in cold water

  • 4 quarts cold water

  • Salt and pepper

  • In a large stock pot, over high heat, add the oil. When the oil is hot, add the onions, carrots, and celery. Saute for 2 to 3 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for about 2 hours. Remove the stock from the heat and skim off any scum that is on the surface. Strain the stock through a large fine-mesh sieve. Discard the bones and vegetables.

  • Yield: 3 quarts

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