Summary
Have you ever considered all the different ways to enjoy kale? You can juice it for a super-charged tonic, use it in a salad as a hearty green, bake it for a crispy treat, and braise it for a soft side. Braising kale decreases the bitterness and adding a squeeze of lemon brightens the dish and brings out a little sweetness. Enjoy this dish alongside a piece of grilled tofu or tempeh and your favorite whole grain.
Ingredients
Directions
Wash and destem the kale by pulling off the leaves. (You can save the stems for making vegetable stock.)
Chop leaves into 2” pieces and set aside.
Heat a large stovetop pan on medium-high heat.
Add ¼ cup vegetable broth.
When vegetable broth is hot, add the onion and cook until translucent (about 3–4 minutes). Depending on your stovetop pan, you may need to add more vegetable stock to prevent sticking. Add as needed.
Add the minced garlic and saute for 30–60 seconds.
Add the kale and tomatoes. Saute until the kale is wilted.
Add 2 cups vegetable stock and boil.
Turn down heat to a simmer and cover. Let simmer for 30 minutes.
Add a squeeze of lemon, and a pinch or two of salt and pepper if using.
Serve alongside your favorite main!
Chef's Notes
Substitutions
In place of kale, try collard or mustard greens.
In place of lemon try lime or a little apple cider vinegar.
Use red or white onion in place of yellow.
Use ¾ tsp garlic powder in place of 4 cloves.
