This easy kale recipe–a simple braise of olive oil, garlic and chicken stock–is a terrific counterpoint to all of the rich Southern-style dishes at chef John Besh’s table. Get your daily dose of greens with this easy and delicious braised kale recipe. This cooking brings out the natural sweetness of the kale and makes it a perfect side dish for any meal. The garlic and red pepper flakes add a touch of flavor and make this dish irresistible. It’s healthy, easy to make and perfect for meal prepping. Enjoy!
Try this Braised Kale with Grilled Tri Tip Steak, St. Louis-Style Steak or Savory Grilled T-Bones.
Kale is a nutrient-dense leafy green that is packed with vitamins and minerals. It’s a great source of Vitamin K, Vitamin A, Vitamin C, Vitamin B6, and Calcium. Braising is a cooking method that involves first searing the food at a high temperature, then slowly cooking it in a small amount of liquid in a covered pot. This method is perfect for kale, as it tenderizes the tough leaves and brings out the natural sweetness of the vegetable.
Read more about 26 Science-Backed Health Benefits of Kale
How to Grow Kale
Growing kale is relatively easy and it can be grown in both the spring and fall. Here are the steps to follow to grow kale in your garden:
- Choose a location: Kale prefers full sun, but it can also tolerate some shade. It prefers well-drained soil with a pH between 6.0 and 7.0.
- Prepare the soil: Kale prefers a rich, fertile soil. If your soil is poor, amend it with compost or well-rotted manure.
- Sow the seeds: Kale seeds can be sown directly into the garden bed or seedlings can be started indoors about 4-6 weeks before the last frost date.
- Care for the seedlings: Keep the soil consistently moist but not waterlogged, and keep the seedlings well-weeded.
- Fertilize and water: Kale likes consistent moisture and thrives with regular fertilization. Apply a balanced fertilizer every 4-6 weeks and make sure to keep the soil consistently moist.
- Harvesting: Kale can be harvested as soon as the leaves are large enough to use. Leaves can be plucked from the bottom up, or the entire plant can be harvested. Repeatable harvests.
- Maintenance: Keep an eye out for pests and diseases and take action accordingly, such as removing affected leaves or treating with an insecticide.
Remember that kale is cold-tolerant and it can tolerate frost, so it can be planted even in colder climates, but pay attention to variety of the Kale you want to grow. As some are better for fall and some for spring.
PrintBraised Kale
This easy kale recipe–a simple braise of olive oil, garlic and chicken stock–is a terrific counterpoint to all of the rich Southern-style dishes at chef John Besh’s table.
- Prep Time: :07
- Cook Time: :08
- Total Time: :15
- Yield: 12 1x
- Category: Side Dish
- Method: Stove Top
Ingredients
- 1/3 cup extra-virgin olive oil
- 4 garlic cloves, very finely chopped
- 1 1/2 cups chicken stock or low-sodium broth
- 3 pounds kale, stems and inner ribs discarded, leaves coarsely chopped
- Salt
- Red Pepper Flakes
Instructions
- In a very large soup pot, heat the olive oil. Add the garlic and cook over moderately high heat, stirring, just until fragrant, about 30 seconds. Add the chicken stock, then add the kale in large handfuls, letting it wilt slightly before adding more. Season with salt and pepper, cover and cook over moderate heat until the kale is tender, about 5 minutes.
- Remove the lid and cook until the liquid has evaporated, about 3 minutes longer. Transfer to a bowl and serve.
Notes
- Make Ahead
- The braised kale can be covered and refrigerated overnight. Reheat before serving.
Nutrition
- Serving Size: 12