I’m probably one of the few people who’s actually excited when kale appears in their CSA share. Yes, you read that right – excited. There are just so many possibilities when preparing these hearty greens that you can really transform the flavors and texture from dish to dish. One such dish happens to be this particular “Braised Winter Greens” favorite from Cook’s Illustrated. Between the caramelized onions, red pepper flakes and lemon juice, this recipe creates a ton of flavor that complements the kale well. We added wine to the broth to give it more depth and found the kale absorbed both liquids superbly. In the end, you’ll be left with a truly scrumptious result that just may convert you to being a kale-enthusiast after all.
Braised Kale + Onion
Adapted from Cook’s Illustrated
2 TBSP Olive Oil
1 medium onion, chopped
5 garlic cloves, minced
1⁄4 tsp red pepper flakes
1 large bunch kale, stemmed and sliced into 3-inch sections
1 c. low-sodium chicken broth
1⁄2 c. dry white wine
1⁄4 tsp salt
juice from half a lemon
- In a Dutch oven, heat olive oil over medium heat. Add onions and stir until soft, about 4-5 minutes.
- Add garlic and red pepper flakes, stirring 1 minute.
- Add half of the kale so that it can start to wilt, stirring 1 minute.
- Add rest of kale, broth, wine, and salt, cover with lid and reduce heat to medium-low. Cook for 25-35 minutes, stirring occasionally, until kale is tender.
- Uncover and increase heat to medium-high, stirring occasionally until liquid has evaporated, about 10 minutes.
- Remove from heat and stir in lemon juice.