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.
RecipeHunter Posted: 12/08/10
anniescott Posted: 02/07/11
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.
lizziebethc Posted: 01/21/12
@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
mmmbanya12135 Posted: 03/11/13
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.