Braised Kale

Save Recipe
  • Level: Easy
  • Total: 22 min
  • Prep: 10 min
  • Cook: 12 min
  • Yield: 4 side dish servings
Share This Recipe


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

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


  1. 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:

Yield: 3 quarts
  1. 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.