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Braised Kale Recipe

Braised Kale

Emeril Lagasse

Recipe adapted from Emeril's New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William Morrow and Company, Inc., 1993

Show: Emeril LiveEpisode: Southern Sunday Supper

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (36)

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Average Rating:

Total Reviews: 36

Showing 1-10 of 36

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  • on January 27, 2012

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    Love this dish. First time I made it my wife went nuts over it. Try it you'll like it.

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  • on January 19, 2012

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    Very good. Splash of vinegar a good touch.

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  • on January 06, 2012

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    This was great - my family loved it! My husband (who is a diehard "meat and potatoes" guy and my 4 yr old both gobbled it down. What a great way to get those cruciferous veggies in!

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  • on December 27, 2011

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    I love this recipe! I often use veggie stock instead of chicken, and add about 3 or 4 times the amount of vinegar since I love that extra kick.

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  • on August 11, 2011

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    I used vegetable stock instead of chicken...my new go-to for greens!

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  • on April 06, 2011

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    This is the only way to eat Kale....I wasn't a fan of Kale at all until I tried this recipe by Emeril now Kale will be a vegetable of choice in our household!

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  • on March 15, 2011

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    Kale is our new favorite veg. We love this recipe of Emeril's, although we did cut back on the onion a bit. Another good one to try is Alton Brown's Christmas Soup.

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  • on February 22, 2011

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    We've always kept kale in soup, but I'm SO glad we tried this! A new favorite in our house - we added extra red pepper flakes for some kick and served with pork tenderloin and red potatoes mashed with butter, cream, and gruyere! So good and as cheap as kale is - this'll be a side dish we have more often!

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  • on February 15, 2011

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    amazing! Incredibly easy to make and full of flavor!

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  • on February 05, 2011

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    After reading that Kale was a super-food, I decided to try this recipe out for our family's first tasting. Rave reviews all around! I quartered the recipe and used store-bought chicken broth. I cooked it in the broth about 15 minutes... it was still pretty chewy after the 8-10 minute time period.

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