10 cup loosely packed chopped kale (about 2 pounds)
1 cup fat-free lower-sodium chicken broth
1 cup water
3/4 teaspoon crushed red pepper
2 teaspoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
How to Make It
Heat olive oil in a Dutch oven over medium heat. Add onion and garlic; cook 10 minutes or until golden, stirring frequently. Add kale, broth, 1 cup water, and red pepper; cover and bring to a boil. Reduce heat, and simmer 20 minutes. Stir in vinegar, salt, and black pepper.
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Absolutely delicious. Made it just as the recipe said and it was perfect. I did reduce the red pepper a bit but not much. The onions and garlic really make it- don't skimp on the garlic. 1/3 cup seems like a lot but I buy pre-peeled garlic which saves a LOT of time.
@anniescott - whenever braising, you will always have left over liquid.. that's why not a lot of people do it, because it can be wasteful....
i thought this recipe was good, but a little spicy for my tastings... i would definitely cut back on the hot pepper... and i prefer steamed kale, but this was pretty good too.. the leaves were very tender
This is a delicious recipe. I love the flavor of the kale after it has been simmering in the onions and garlic. And it was so tender, too. I had quite a bit of excess water left in the pot, and am wondering if perhaps I didn't use enough kale. I halved the recipe, and used 5 cups of chopped kale, which only came to about 1/2 lb, so I was a bit confused about the measurements provided in the recipe. Regardless, it was delicious and is becoming a go-to recipe for me.
I'm giving this 4 stars because so many people loved it at the party where I served it. For me it was 3 stars. I thought it was a little hot and would reduce the red pepper and increase the vinegar a bit next time for my tastes. Served it with the Beer-braised Brisket with Honey Lime Glaze from the same Cooking Light issue and the flavors were amazing together.
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