Kale is among the most nutrient-dense of all vegetables, but it can be difficult to turn the hearty green tender enough to enjoy. Here is a simple approach to preparing an abundance of tender kale without overcooking the greens or leaving them awash in liquid.
Start with a generous 4 pounds of kale. At first, sauté one third of kale to fill it till the brim of the pot. In less than half an hour, the greens had almost the tender firm. Remove the lid to allow the liquid to evaporate as the green gets cooked. For flavourings, add a substantial amount of garlic and chopped onion for aromatic character, and a pinch of red pepper flakes for heat.
A squeeze of fresh lemon juice balances the dish. For the best results, be sure the greens are fully cooked and tender while covered before moving on to removing the lid.
Garlicky Braised Kale:
Ingredients
Servings: 8
Start to finish: 1 hour, 15 minutes
6 tablespoons extra-virgin olive oil
1 large onion, chopped fine
10 garlic cloves, minced
1/4 teaspoon red pepper flakes
2 cups chicken or vegetable broth
1 cup water
Salt and pepper
4 pounds kale, stemmed and cut into 3 inch pieces
1 tablespoon lemon juice, plus extra for seasoning
Step 1
Heat 3 tablespoons oil in Dutch oven over medium heat until it shimmers. Add onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 1 minute. Stir in broth, water, and 1/2 teaspoon salt and bring to simmer.
Step 2
Add one-third of kale, cover, and cook, stirring occasionally, until wilted, 2 to 4 minutes. Repeat with remaining kale in 2 batches. Continue to cook, covered, until kale is tender, 13 to 15 minutes.
Step 3
Remove lid and increase heat to medium-high. Cook, stirring occasionally, until most liquid has evaporated and greens begin to sizzle, 10 to 12 minutes. Off heat, stir in lemon juice and remaining 3 tablespoons oil. Season it with salt, pepper, and extra lemon juice to taste. Serve.
Braised Kale with Coconut and Curry:
Substitute 2 teaspoons grated fresh ginger and 1 teaspoon curry powder for red pepper flakes, and 1 (13.5 ounce) can coconut milk for water. Substitute lime juice for lemon juice, and sprinkle kale with 1/4 cup toasted and chopped cashews before serving.
