Summer is kale season! If you want a vegetable that’s a powerful source of daily vitamins and minerals, then kale is your veg. It’s easy to grow from seed and just keeps producing all season long. Plus, it can be blanched and frozen for winter soups and stews.
Braised kale with onions and flavored with garlic is our favorite way to eat kale.
For this dish, you will need to round up the following ingredients:
- A big bunch of Kale, rinsed, stems removed, and rough chopped
- 1 yellow onion, julienned or diced
- 3 gloves of garlic, minced
- Olive oil
- 2 cups of Chicken Broth
- Salt and pepper to taste
Step 1: Begin by cutting your onions. For this dish I typically julienne a yellow onion, but dicing is perfectly fine.
Step 2: Drizzle olive oil in skillet over medium heat. Then add the onion and sauté for about 3 minutes.
Step 3: While the onions are cooking, rinse and remove the stem from the kale. Next, I do a rough chop of the kale.
Step 4: Add the Kale to the skillet. It will look like it’s going to overflow the skillet, but don’t let it fool you. It cooks down a lot.
Step 5: Add yummy deep flavored homemade chicken broth to the kale and onions.
Step 6: Cover with a heat proof lid and braise for 15 minutes. Stir it occasionally to prevent sticking to the bottom. Add more liquid as needed until the kale is tender.
Step 7: When the liquid is reduced by half, add the minced garlic.
Step 8: Season with salt and pepper to taste. Serve the braised kale with finely shredded Romano, Asiago, or Parmesan cheese.
- A large bunch of Kale, washed, stem removed, and chopped
- 1 large onion, julienne cut or diced
- 2 cups of chicken broth
- 3 garlic cloves, minced
- Salt and pepper
- Olive oil
- Heat a skillet over medium heat.
- While the skillet is heating, cut the onion.
- Drizzle olive oil in the skillet and add the onion.
- While the onion is sautéing, wash the kale, removing the stem, then chop it into ribbons,
- Add the kale to the onions.
- Add chicken broth then cover skillet with a lid, stirring occasionally for 20 minutes.
- When the kale is tender, remove the lid to reduce the liquid by half.
- Make an opening in the middle of the skillet, then add the garlic to toast it.
- Combine the garlic with the kale. Add salt and pepper to taste.
Serve topped with Parmesan, Romano, or Asiago cheese.