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
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.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 kale last? Cooked kale will keep in an airtight container in the refrigerator for about 5 days.