Best Braised Kale
This is one of our favorite cooked kale recipes, and it’s very easy to make! Braised Kale is delicious and power-packed with protein and calcium.
If you’re looking for a kale side dish that is easy and delicious, look no further. This healthy cooked kale is seasoned and sauteed to perfection.
Braised kale is a perfect side dish because it’s…
- Easy to make
- Packed with nutrition
- Saucy
- Healthy
- Full of protein and fiber
- Delicious
We make this kale recipe in the KickStart Your Health nutrition and cooking classes that I teach as a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine.
Class participants are always amazed at how easy it is to make, and they love hearing about the health benefits as well.
How to cook kale
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
Begin by washing the kale thoroughly to remove dirt and debris. Don’t skip this because kale can be quite gritty sometimes.
You can buy the bags of kale that is already destemmed, but it will have a lot of thick fibrous stems that you’ll need to remove. I prefer to buy fresh kale and remove the stems whole.
Destemming is not difficult and doesn’t even require a knife or scissors.
To strip out the stems, simply grasp a kale leaf with one hand by the stem. Wrap your other hand firmly around the lower end of the leafy part. Slide your hand up the leaf, staying close to the stem, to strip off the leafy part.
There is even a kitchen tool called Loose Leaf Kale, Chard, Collard Greens and Herb Stripper to make it very simple.
The kale looks like a tremendous amount, but it will wilt down within minutes to only about 5-6 servings. I usually purchase 1-2 fresh bunches of it. If you have a lot of fresh kale from your garden, even better! Wash and remove the stems from each leaf.
Next, slice the onion and mince the garlic. I like to cut my onions into crescent shapes, but you can really dice them any way that is preferable.
I am often asked which knives I use personally, and I have to say that it is Victorinox. They are the same company that makes Swiss Army Knives and the quality is excellent.
In a large stockpot, add veggie broth or water, onion, and minced garlic clove. Allow sautéing for approximately 5 minutes.
Add kale, cover pot, and simmer until wilted–about 5 minutes.
Once kale is wilted and reduced dramatically in volume, add all spices, and cook uncovered for approximately 5-7 minutes, until tender and most liquid has cooked out.
Serve and enjoy!
*Originally published January 06, 2015.
Your Braised Kale Questions Answered:
- Q: Can I use the bags of precut kale for this recipe? You can, but you’ll need to remove the little pieces of stems because they won’t cook to become soft. I prefer to purchase the loose leaf kale instead of using the precut-bagged kale that has stems in it. They are too fibrous and chewy.
- Q: How long should kale be cooked? Kale is perfectly cooked for around 5-7 minutes. Don’t overcook the kale, because it will turn an ugly brown color and not be the pretty bright green intended.
- Q: How long will cooked kale last? Cooked kale will keep in an airtight container in the refrigerator for about 5 days.
Other kale recipes
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Braised Kale Recipe
Ingredients
Instructions
- Begin by washing the kale thoroughly to remove dirt and debris. Don’t skip this because kale can be quite gritty sometimes.
- You can buy the bags of kale that is already destemmed, but it will have a lot of thick fibrous stems that you’ll need to remove. I prefer to buy fresh kale and remove the stems whole. Destemming is not difficult and doesn’t even require a knife or scissors. See pictures and instructions for destemming above.
- The kale looks like a tremendous amount, but it will wilt down within minutes to only about 5-6 servings. I usually purchase 1-2 fresh bunches of it. If you have a lot of fresh kale from your garden, even better! Wash and remove the stems from each leaf.
- Next, slice the onion and mince the garlic. I like to cut my onions into crescent shapes, but you can really dice them any way that is preferable.
- In a large stockpot, add veggie broth or water, onion, and minced garlic clove. Allow sautéing for approximately 5 minutes. Add kale, cover pot, and simmer until wilted–about 5 minutes.
- Once kale is wilted and reduced dramatically in volume, add all spices, and cook UNcovered for approximately 5-7 minutes, until tender and most liquid has cooked out.
- Serve and enjoy!
Video
Notes
- Q: Can I use the bags of precut kale for this recipe? You can, but you’ll need to remove the little pieces of stems because they won’t cook to become soft. I prefer to purchase the loose leaf kale instead of using the precut-bagged kale that has stems in it. They are too fibrous and chewy.
- Q: How long should kale be cooked? Kale is perfectly cooked for around 5-7 minutes. Don’t overcook the kale, because it will turn an ugly brown color and not be the pretty bright green intended.
- Q: How long will kale last? Cooked kale will keep in an airtight container in the refrigerator for about 5 days.
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
Mmmm… delicious! Flavor spot on! Thanks Terri!
Sounds very good, but very hihpgh in sodium.