Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Garlicky Braised Kale with Sun-Dried Tomatoes

Steve Hunter

Servings: two as a side dish.

Braising softens kale, which will be a little tough and leathery if undercooked. Unfortunately, kale also loses its bright green color when properly cooked. As a variation, try using the pretty new variety of kale called cavolo nero, or Tuscan kale, in this recipe. Or use young turnip greens. You can also vary this recipe by sautéing onions or bacon with the garlic, or by adding red pepper flakes.

Watch the Test Kitchen’s video to get a few quick tips on trimming kale.

Ingredients

  • 2 Tbs. extra-virgin olive oil
  • 5 cloves garlic, cut in half, smashed, and peeled
  • 2 Tbs. finely chopped oil-packed sun-dried tomatoes, well drained
  • 7 oz. stemmed kale leaves (from about 1/2 large bunch kale), washed and cut into 1-inch ribbons
  • 1/2 tsp. salt
  • Freshly ground black pepper
  • 1/2 cup low-salt chicken stock (canned is fine, but don’t use low-fat)
  • 1/2 tsp. balsamic vinegar
  • 1/2 oz. crumbled goat cheese (optional)

Nutritional Information

      Calories (kcal) : 200
      Fat Calories (kcal): 140
      Fat (g): 15
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 11
      Cholesterol (mg): 0
      Sodium (mg): 650
      Carbohydrates (g): 15
      Fiber (g): 3
      Protein (g): 5

Preparation

  • Heat the olive oil in a Dutch oven or a 3- to 4-qt. soup pot over medium heat. Add the garlic and sauté, stirring, until starting to brown, 2 to 3 minutes. Add the sun-dried tomatoes and stir to combine. Add the kale, tossing to coat it well with the oil. Season with the salt and a few grinds of pepper, and continue stirring until all the kale is wilted. Add the stock, bring to a boil, reduce to a simmer, cover and cook until the kale has softened, about 8 minutes. Uncover, turn the heat to high, and boil away the remaining liquid, stirring frequently, until the pan is almost dry. Take the pan off the heat. Season with the vinegar and stir to combine. Transfer to a small serving dish or plates. Top with the crumbled goat cheese, if you like.

Reviews

Rate or Review

Reviews

  • grlup | 12/09/2012

    Loved this! Great way to fix kale. As suggested I also used some thinly sliced red onion and a bit of red pepper flakes. A definite keeper!

  • whatscooking | 12/08/2008

    This turns out very good. I usually skip the goat cheese.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Seattle, WA

Explore the Pacific Northwest as Moveable Feast with Fine Cooking travels to Seattle to get a taste of some of the freshest food on the west coast. Host Curtis Stone…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks