Name: Garlicky Braised Kale
Total time: 1 h
Ingredients: 3 tablespoons cold-pressed extra-virgin olive oil; 1 onion, chopped fine; 5 garlic cloves, minced; 1/8 teaspoon red pepper flakes; 2 pounds kale, stemmed and cut into 3-inch pieces; 1 cup homemade or low-sodium chicken or vegetable broth; 1 cup water; Salt and pepper; 2 teaspoons lemon juice

Why This Recipe Works

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 tender kale without overcooking the greens or leaving them awash in liquid, draining away many of the nutrients. We started with a generous 2 pounds of kale. To fit them in the pot, we sautéed half of the greens before adding the rest, then we stirred in a little liquid and covered 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 healthful garlic plus chopped onion and a pinch of red pepper flakes for heat. A squeeze of fresh lemon juice balanced the dish.

Before You Begin

You can substitute collard greens for the kale here. For the best results, be sure the greens are fully cooked and tender in step 1 before moving on to step 2.

Instructions

Heat 2 tablespoons oil in Dutch oven over medium heat until shimmering. Add onion and cook until softened and beginning to brown, 5 to 7 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 1 minute. Stir in half of kale and cook until beginning to wilt, about 1 minute. Stir in remaining kale, broth, water, and ¼ teaspoon salt. Cover pot, reduce heat to medium-low, and cook, stirring occasionally, until greens are tender, 25 to 35 minutes.

Uncover and increase heat to medium-high. Cook, stirring occasionally, until most of liquid has evaporated (bottom of pot will be almost dry and greens will begin to sizzle), 8 to 12 minutes. Off heat, stir in lemon juice and remaining 1 tablespoon oil. Season with salt and pepper to taste. Serve.