Braised Kale
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Ingredients
- Salt
- 8ounces dinosaur or lacinato kale leaves, stems removed
- 1tablespoon vegetable oil
- ½medium onion, cut into large dice
- ½medium carrot, cut into large dice
- ½celery stalk, cut into large dice
- ⅓cup sherry vinegar
- 2cups chicken broth
- 1 to 3tablespoons honey, to taste
- Pinch of ground white pepper
Nutritional analysis per serving (4 servings)
147 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 13 grams sugars; 6 grams protein; 551 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of generously salted water to a boil. Meanwhile, set aside a large bowl of ice water. Add kale to boiling water, return to a boil, and after 1 minute transfer to ice bath. Drain well, and set aside.
- Step 2
In a large sauté pan, heat oil over low heat and sauté onion, carrot and celery until just softened. Add sherry vinegar and cook until reduced by two-thirds. Add kale and stir to coat, then add chicken broth, honey, 2 teaspoons salt and the pepper. Bring to a simmer and cook, partly covered, until kale is tender, 6 to 8 minutes.
- Step 3
Transfer kale leaves to a warm bowl, leaving onion, carrot and celery in broth. Strain broth, discarding solids. If there is more than * cup, it may be boiled in a small saucepan until reduced. Adjust salt and pepper as needed, and pour over kale. Serve immediately, or cover and refrigerate for up to 24 hours; gently reheat before serving.
Private Notes
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Comments
Perfectly awful. Glad I made in advance... will not be serving to our guests this evening.
This is much better and much easier:
Rinse kale, trim ends, and cut crosswise into 3-4 inch large pieces.
Heat 2-3 tablespoons of good olive oil in a skillet, then saute 3-4 pieces of garlic until fragrant.
Add kale, sea salt to taste, and freshly ground black pepper to taste.
Cover, and shuffle pan across burner until kale wilts down a bit..about 2 minutes.
Turn heat off, remove cover slightly, and let sit until until it wilts a bit more. Tastes great warm or at room temperature!
What in particular was so awful about it?
Now that the recipe has been updated to 6-8 minutes (ha!), I wanted to post a good review! i thought this was delicious. The honey was subtle and just right. I did not think it was necessary to strain the other vegetables out. I loved the carrots etc. I would make this again as a great bbq side. Felt savory and delicious but not full of pork fat like other sides. The vinegar is tasty.
I used Red Russian kale from the garden, which is tender and non-bitter, so i skipped the blanch. I shredded the carrots and chopped the onions finely, and left them in the finished dish. If the kale mixture is simmered uncovered, the liquid reduces to a nice intensity of flavor without an additional straining/reducing. Very tasty, nice texture.
We love greens in our house and this was a new way of making it. I did not have the correct quantities of ingredients so I didn't measure anything; I just went eyeballed everything and it came out great. Will have to make it again soon. It's the sherry vinegar and the honey that really make it.