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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.


  • 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


  • 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.


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Reviews (3 reviews)

  • pokano | 12/20/2020

    Really, really delicious. We skipped the goat cheese.

  • 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.

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