Stewed Kale with Red Onions

Name: Stewed Kale with Red Onions
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 to 6 servings
Ingredients: 1 red onion, sliced; 3 cloves garlic; 1/4 cup extra-virgin olive oil, plus more for drizzing; 2 14.5-ounce cans fire-roasted diced tomatoes with green chiles; Kosher salt and freshly ground pepper; 2 bunches kale, chopped

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Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

147

Total Fat

10

Saturated Fat

1

Carbohydrates

14

Dietary Fiber

6

Sugar

6

Protein

4

Cholesterol

0

Sodium

549

Total: 45 min
Active: 20 min

Kale is a sturdy and versatile green. Here, we braised it with sweet, red onions and gave it a spicy kick by adding in chili-spiked fire roasted tomatoes. The result is a tender vegetable stew, which would pair perfectly alongside a holiday roast. You can even serve it as a vegetarian main.

Ingredients

1 red onion, sliced

3 cloves garlic

1/4 cup extra-virgin olive oil, plus more for drizzing

2 14.5-ounce cans fire-roasted diced tomatoes with green chiles

Kosher salt and freshly ground pepper

2 bunches kale, chopped

Directions

Cook the red onion and garlic in the olive oil in a pot over medium-high heat until tender, 5 to 7 minutes. Add the canned tomatoes, 2 cups water, 1 teaspoon kosher salt and 1/2 teaspoon pepper. Bring to a boil; add the kale in batches, stirring to wilt. Reduce the heat, cover and cook, stirring occasionally, until tender, 25 to 30 minutes. Season with salt and pepper. Drizzle with olive oil.

Photograph by Ryan Liebe

Stewed Kale with Red Onions

Ingredients

Directions

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