Braised Kale

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

  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.

Sauteed Kale

Crispy Kale "Chips"

Massaged Kale Salad

Kale and Apple Salad

Braised Kale

Braised Kale and Tomatoes

Braised Kale with Toasted Almonds

Braised Kale with Garlic and Red Wine