Braised Kale
November 1, 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.
