When my son Grant was in the hospital recovering from a terrible accident, I knew maintaining my own health was crucial. Being there for him was my number one priority, and I wasn’t allowed to visit the pediatric ICU if I was sick.
Since the hospital’s idea of farm-to-table was a bowl of imported apples, anytime someone asked me what they could bring, I asked for nutritious food. You wouldn’t believe how much kale I got over those months! It’s no wonder – kale is a supergreen packed with nutrition, including an enormous amount of vitamin C and vitamin A.
In this recipe, kale is cooked with onion, garlic, and chicken or veggie stock until it’s tender and flavorful. It sits alongside turkey as part of our Virgin Thanksgiving menu, but it’s equally at home with pork, chicken, fish, or as a vegetarian main dish.
Braised Kale joins the other recipes in our Virgin Thanksgiving feast: Turkey Cutlets with Marsala and Shiitake Mushrooms, Nutty Orange-Cranberry Sauce, Roasted Acorn Squash Purée, Wild Rice and Vegetable Pilaf, Green Beans with Shiitakes and Shallots, and Pumpkin Bread Pudding.
Virgin Thanksgiving – Recipe #4 – Side
Braised Kale
November 15, 2016
Kale is a supergreen that’s packed with vitamins and great nutrition. In this recipe, it’s also full of delicious flavor and cooked until tender. To make this a vegetarian dish, just substitute vegetable broth or stock for the chicken broth.
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3
- Prep: 10 mins
- Cook: 15 mins
- Yields: 4 servings
Directions
1Heat the oil in a Dutch oven over medium-high heat.
2Add the onion and garlic and cook until they're starting to soften, 2-3 minutes.
3Add the kale and broth and cook, stirring occasionally, until the kale has wilted, about 3 minutes.
4Cover, reduce heat to medium, and simmer until the kale is tender, 6-7 minutes.
5Uncover the pot, increase the heat to medium-high, and cook until the liquid is almost completely evaporated, 1-2 minutes.
6Remove from heat, season with salt and pepper, and serve.
This recipe is part of the Virgin Thanksgiving menu, with Turkey Cutlets with Marsala and Shiitake Mushrooms, Nutty Orange-Cranberry Sauce, Roasted Acorn Squash Purée, Braised Kale, Wild Rice and Vegetable Pilaf, Green Beans with Shiitakes and Shallots, and Pumpkin Bread Pudding. Check out the Virgin Thanksgiving Menu and Guide for links to all the recipes, plus more handy tips and activities for a wonderful Thanksgiving feast!
Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014
Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.
Nutrition Facts
Please SHARE with this tweetable (just click!): Flavorful Braised Kale is the next recipe in our Virgin Thanksgiving feast. This supergreen deserves a spot at your table!
Stay tuned for our Thanksgiving guide, with activities and tips to make your Turkey Day a big hit with friends and family. Along with your irresistible dinner menu, you’ll also have some fun new Thanksgiving traditions.
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