braised kale

Sauteed Greens -a quick simple side dish using your favorite greens (kale, chard, collards) and full of nutrients and flavor!  A healthy, low carb, vegan side dish that can be made in 25 mins. Serve with your favorite protein- fish, chicken, tofu, or even over toast, topped with a poached egg.

Simple Sautéed Greens

kale

chard greens

olive oil

shallot,

garlic,

lemon zest

red pepper flakes

sea salt

lemon juice

Trim the stalks and ribs from the greens, if they are more then ¼ inch thick.  Chop the stalks and ribs into ¼ inch slices. 

Put the chopped stalks in a large sauté pan with 1 tablespoon of olive oil and sauté about 5 minutes on medium heat stirring every now and then while you prep the remaining ingredients.  When tender remove from pan and set aside.

Cut the destemmed greens into ¼ to ½ inch ribbons.

Add remaining olive oil to the pan over medium high, add chopped shallots.   Sauté 3 minutes, add garlic and red pepper flakes stirring for a minute or so. Then add the greens and turn the heat to medium low. Give it a stir every few minutes for about 8-10 minutes.

When the greens are wilted and tender add the sautéed stems stirring a minute to rewarm, turn heat off and add lemon zest, salt and lemon juice.  Stir to combine.  Taste and adjust flavor if desired.

What a great and easy way to serve greens.  I was getting tired of my usual "steam then sauté with olive oil".  And the Dukkah on top really finishes the greens.  Delicious!

I used only rainbow chard because I didn’t have kale—delicious still! The toasted pine nuts were a great addition. Thanks Sylvia!

This recipe was fantastic!  I've made it again and again, and it always goes quickly. :)

I've lived in the south most of my life and was always served collard greens "southern style" meaning simmered in pot liquor with some form of a smoked meat for flavoring.  My husband was a bit skeptical since his father always made it that way, but this did not disappoint.  It was so light yet flavorful and the lemon gave it so much brightness.  This is definitely a healthier way to cook greens.

Braised kale is a tasty way to get your greens in. The kale tenderizes as it simmers in a light sauce with onion and garlic then is tossed with white beans. It&#039;s such an easy, healthy weeknight side dish.

Braised Kale with White Beans &amp; Garlic

kale (usually two large bundles

Tablespoons extra-virgin olive oil

yellow onion, diced

salt

black pepper

stock

can cannelini beans, drained

unsalted butter

Remove stems from kale and roughly chop in 3-inch pieces. Wash and dry kale.

Heat Dutch oven or large soup pot over medium-heat with the olive oil. Add onion, salt and pepper and saute until tender, around 4-5 minutes. Add garlic and red pepper flakes and saute an additional minute.

Add the kale in small batches, letting it wilt a tad with the heat (about 1 minute). When all of the kale is added, add stock. Cover pot with lid and let simmer on medium-low heat for 10-15 minutes.

Add white beans (cannelini beans) and stir until combined and hot. Remove from heat and add butter just before serving.

Sauteed Greens -a quick simple side dish using your favorite greens (kale, chard, collard greens) and full of nutrients and flavor!  A healthy, low carb, vegan side dish that can be made in 25 mins. Serve with your favorite protein- fish, chicken, tofu, or even over toast, topped with a poached egg.

So quick and easy to make. I was hesitant about the lemon juice, I've previously only used ACV, but it added such a great contrast to the bitter greens! I had kale and collards on hand. This will be my new go-to recipe!

I made this for Christmas dinner and found it to be an excellent side dish! My sister says that it was a pleasantly tangy opener that added much-needed greens to our holiday spread, and that it filled the house with delicious aromas. I will be making this again, it was easy and yummy!

Made this tonight for supper. I used Kale, Beet greens, and a bit of Savoy Cabbage- just what I had on hand. Had to use a little bit of finely choppes sweet onion, because my Shallot was entirely too sad to use. Everything else was added according to your recipe. It turned out delicious! Loved the garlic and lemon with the greens. Will be making this over and over. Thank you for taking the time and making the effort to share this lovely recipe with the rest of us!

I stumbled across this recipe when I didn't know what to due with a bunch of red chard and it turned out AMAZING!  I've made it twice and it's a favorite in my house now.  Thank you:-)

Delicious! I had Bok choy and used that along with kale and Swiss chard. Had to substitute chili powder for the red pepper flakes. A very nice dinner with some baked sweet potato on the side. I will definitely make this again.

This was so delicious! I am a big kale eater but never eat chard but now I’m definitely going to be buying more!

Not only did I love it but my husband loved it, too. He usually finds greens bitter so I added a chopped apple to the garlic and shallot. Will surely make it again.

This is our favorite greens recipe so far, our family loved it!! We used collards and rainbow chard from our farm box and a bit of grass fed butter with olive oil combo.  This will be our new go to greens method!

This is absolutely delicious! I used rainbow chard, and the beautiful red stems added a great pop of color. I also added 1/4 cup raisins for a bit of sweetness. My husband raved over this dish! We will definitely put this one on "repeat"! 
Thank you for your incredible recipes!

This is a very tasty recipe.  The toasted pine nuts are a must for me.  Thank you for sharing this!!!

I loved this.  I used kale, chard, collards, and a romaine lettuce bunch to smooth out the taste of the other bitter greens, and an onion.  When it was done I served it up with slices of a roma tomato...delish!

So tasty.  I bought too much spring salad mix—this was a perfect way to use it and not lose it!  Thank you!

Delicious!  I am getting ready to make the Moroccan Lamb Shanks. The beets I bought for that recipe had their beautiful greens intact, so I added them to the Swiss chard and collard greens I’d prepped for this recipe. Now I have a big batch of healthy deliciousness for the week ahead!  I’ll serve these with the lamb and polenta, too.

Top 3 braised kale recipes from across the web

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Simple Sautéed Greens

Braised Kale with White Beans &...

Simple Sautéed Greens

Top 3 braised kale recipes from across the web

The most viewed braised kale recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Simple Sautéed Greens

Braised Kale with White Beans &amp;...

Simple Sautéed Greens

The most viewed braised kale recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Braised Kale with White Beans &...