Braised Kale is a healthy and tasty choice for a green side. This recipe for Braised Kale also serves as an ingredient to three other recipes-- Braised Kale, Sausage, and Creamy Polenta, Whole-Wheat Pasta with Kale and Roast Chicken, Braised Kale Frittata.
1 large (14-oz) bunch kale
2 tablespoons extra-virgin olive oil
8 garlic cloves, chopped
3/4 cup lower-sodium chicken broth
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 ounce grated Parmesan (optional)
How to Make It
Strip the kale leaves from the tough stems. Discard the stems; coarsely chop the leaves. Rinse well in a colander, leaving the water on the leaves.
Heat the oil in a large skillet over low heat. Add the garlic and cook, stirring, until it's golden and aromatic (3-4 minutes). Transfer the garlic to a dish and reserve.
Reheat the oil over medium heat, then add the kale and the broth. Cover and simmer until the kale is tender (3-4 minutes). Season with the salt and pepper. Transfer to a serving platter and top with the garlic and Parmesan, if desired.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Honestly, I thought this was going to be boring, but it was so good! Love how the toasted garlic flavor shines through. I had 8 oz kale and used about 1/3 cup broth, but probably 1/4 cup would've worked better. I'd like to try this with a little crushed red pepper sauteed along with the garlic.