Balsamic Braised Kale Recipes

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

Steps:

• Heat olive oil in a large sauté pan set over medium-high heat until it shimmers. Add garlic, and cook until soft.
• Add kale to the pan, turn the heat to high and add the stock. Use a spoon to toss the greens in the oil and stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quite green. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes. Season to taste with salt and peppers, add vinegar and toss to combine.

Steps:

• Trim kale, discarding the thick ribs and stems. Chop leaves. In a Dutch oven, saute kale leaves in oil until wilted. Add garlic; cook 1 minute longer. , Stir in the water, salt and pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until kale is tender. Remove from the heat; stir in vinegar.

Steps:

• Heat the oil in a large skillet over high heat. Add the onions, salt, pepper, and red pepper flakes and stir-fry for 2 minutes. Add the garlic, kale, and stock and cook, stirring occasionally, for 8 to 10 minutes; add a splash of cider vinegar in the last minute of cooking. Remove from the heat. Serve immediately.
• In a large stock pot, over high heat, add the oil. When the oil is hot, add the onions, carrots, and celery. Saute for 2 to 3 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for about 2 hours. Remove the stock from the heat and skim off any scum that is on the surface. Strain the stock through a large fine-mesh sieve. Discard the bones and vegetables.

Steps:

• 1. This recipe is for fresh curly kale, so it will take some time to "look it", as we say here in the South. This just means that each leaf will need to be inspected for dirt, bugs, and damage before it is actually rinsed. Two bunches of kale will take about 20 minutes to look. Uncurl each part of the leaves as you do so. Pull the curly parts from the stems and straight, tough pieces and place into a strainer. Don't discard the stems and tough portion of the leaves! They can be boiled for homemade vegetable broth.
• 2. Rinse the kale, making sure to squeeze or "massage" it as you do. This will make it tender instead of tough "roughage". Also, squeeze it to remove the water from it. It's alright if some remains. That'll just get soaked up as it cooks.
• 3. "Fluff" the kale in the strainer to separate it before adding to a pan and set it to the side to drain more.
• 4. Add a teaspoon of grapeseed oil to a medium-high heat pan and allow it to get hot.
• 5. Slowly and carefully add the white sesame seeds to the pan and allow them to brown. Be careful during this step! The seeds can pop up like popcorn if the oil is too hot or they are added too quickly. (In the image, clearly, I have not used 1/4 cup of sesame seeds. This is because I didn't realize how low the jar had gotten and ran out. I used all I had left to make this pan of kale.)
• 6. Slowly add the kale. Again, exercise caution and patience! The remaining water on the kale, combined with the hot seeds, can pop up and cause injuries. Unless a large pan is used, all of the kale might not fit in the pan. Let some cook down before adding the rest, but stir what is already in the pan. I do use a smaller pan and add all of my kale at the same time, but I stir very, very carefully and use my lid to help get the seeds from the bottom to the top so they don't burn.
• 7. Add the minced garlic, stir, lower the heat to medium, and allow the kale to cook. Do not cover it. There needs to be minimal liquid remaining before the braise is added, so allow as much as possible of it to cook out.
• 8. Stir frequently.
• 9. Add the balsamic vinegar and maple syrup to a bowl or jar with a lid and stir with a spoon or shake. Be sure to use balsamic vinegar and not balsamic vinaigrette! If you accidentally use too much maple syrup, as I often do as a result of the wide mouth spout on my jug that I forget about every time, just add more balsamic vinegar to balance it out. In fact, it's perfectly fine to use more of one than the other, depending on preference. However, remember that maple syrup becomes sweeter as it's cooked. Less will be more. It's important to get the ratio right before adding to the kale. Once it's incorporated, there's no going back. Trust me! If more vinegar is added to the kale to reduce the power of the syrup and it ends up being more tangy than preferred, more syrup will need to be added. The back and forth will drown the kale, making it a soggy, inedible mess. It'll burn the eyebrows right from your face, too :-)D
• 10. Add as little or as much crushed red pepper flakes to taste. A little goes a long way, so add a little at a time and adjust from there. Half a teaspoon might be too much for some, but it's perfect for me.
• 11. Turn the heat up to high. Continue mixing the braise as it's slowly poured over the kale. (Tip: pour the braise directly on the surface of the pan and stir the kale into it. Do this a little at a time and slowly until all the braise liquid is used.)
• 12. Continue to stir until the liquid has reduced to less than a teaspoonful in the pan. (Tip: to accurately measure how much of the braise liquid actually remains, tilt the pan and let the liquid pool to the bottom and use a teaspoon to scoop it up.)
• 13. If the kale needs to be cooked more, reduce the heat to prevent scorching.
• 14. Serve immediately with love!

Steps:

• Sort the kale in a large colander or bowl. You don't need to wash the kale thoroughly, you're mostly picking out the thick stems and any pieces that don't look fresh.
• Set the Instant Pot to Saute Low, add the olive oil and the garlic.
• Toss the kale into the pot as you sort it. Saute for one to two minutes, just enough to shrink the kale to fit into the pot and give it a little extra flavor.
• Add the liquid and pepper, seal the lid and set the pot to pressure cook for 4-6 minutes. If you like kale al dente, cook it for four minutes. If you like it very tender, cook it longer. I like mine soft, at the expense of a little color and volume.
• Once it's done, do a quick release to stop the veggie from overcooking as the pressure drops.
• If you want, now is the time to add a little more salt and pepper, vinegar, lemon juice, bacon, or even some grated Parmesan cheese.

Steps:

• Heat olive oil in a large saucepan over medium-high heat.
• Add crushed red pepper flakes, if using, and let them sizzle a bit in the oil.
• Add the garlic and cook until soft, but not colored.
• Raise heat to high, add the stock and kale and toss to combine.
• Cover and cook for 5 minutes.
• Remove cover and continue to cook, stirring until all (most) the liquid has evaporated. I like the kale to still remain bright-ish green.
• Season with salt and pepper to taste and add vinegar.