Garlic, chopped onion and red pepper flakes add flavor to kale in this recipe from America's Test Kitchen. Photo by: Carl Tremblay/America's Test Kitchen via AP
March 6, 2019 10:24:06 AM
Kale is among the most nutrient-dense of all vegetables, but it can be difficult to turn the hearty green tender enough to enjoy. We wanted a simple approach to producing an abundance of tender kale without overcooking the greens or leaving them awash in liquid.
We started with a generous 4 pounds of kale. To fit them in the pot, we sauteed one-third of the greens before adding the rest in two batches and covering the pot. In less than half an hour, the greens had almost the tender-firm texture we wanted.
We removed the lid to allow the liquid to evaporate as the greens finished cooking. For flavorings, we added a substantial amount of garlic and chopped onion for aromatic character, and a pinch of red pepper flakes for heat.
A squeeze of fresh lemon juice balanced the dish. For the best results, be sure the greens are fully cooked and tender while covered before moving on to removing the lid.
GARLICKY BRAISED KALE
Start to finish: 1 hour, 15 minutes
6 tablespoons extra-virgin olive oil
1 large onion, chopped fine
10 garlic cloves, minced
1/4 teaspoon red pepper flakes
2 cups chicken or vegetable broth
1 cup water
Salt and pepper
4 pounds kale, stemmed and cut into 3 inch pieces
1 tablespoon lemon juice, plus extra for seasoning
Nutrition information per serving: 216 calories; 109 calories from fat; 12 g fat (20g saturated; 0 g trans fats); 0 mg cholesterol; 396 mg sodium; 23 g carbohydrate; 9 g fiber; 6 g sugar; 11 g protein.