Kale is an incredibly versatile green and it has a consistently starring role in countless Instagram salads and smoothies and on restaurant menus.
This recipe for braised kale is an excellent example of the many delicious ways you can enjoy this hearty green.
Pro tip: Raw kale has a tough texture, but if you “massage” the raw leaves with lemon juice or olive oil, they soften considerably and add a flavorful crunch to any salad.
With onions, garlic, and vinegar, this recipe for braised kale is an excellent example of the many delicious uses for this underutilized green.
- 1 tsp. olive oil
- 1 medium onion thinly sliced
- 4 cloves garlic thinly sliced
- 8 cups chopped kale
- 1 ½ cups low-sodium organic vegetable broth
- ½ tsp. crushed red pepper
- 2 tsp. red wine vinegar
- 1 dash sea salt
- 1 dash ground black pepper
Heat oil in large skillet over medium-high heat.
Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
Add garlic; cook, stirring frequently, for 2 to 3 minutes, or until garlic is soft.
Add kale and broth. Bring to a boil. Reduce heat to medium low; gently boil, covered, for 15 minutes.
Add vinegar, salt, and pepper; mix well.
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A great veggie option as part of lunch or dinner.
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