If braised kale doesn’t sound like something you’d run toward, may I have a moment to convince you otherwise?
If I do say so myself, this is a pretty exciting installment of the Crisper Whisperer. Why is that, you may be asking in appropriately hushed tones? Well, this is why. The cruciferous crowd is all decked out for the holidays! Broccoli, cauliflower, kale, collards, turnips—they’re all looking gorgeous in a wide variety of festive side dishes to befit your Thanksgiving or winter holiday table.
I’ve rounded up some of the best recipes from the web and shared a braised kale recipe that made a recent underage guest push one of the country’s classic stuffings to the side of his plate and ask, “Can I have more of that stuff?”
I know, right? Get the braised kale recipe below, and get the whole recipe roundup here on Serious Eats.
Talk to you soon.
Braised Kale Recipe with Caramelized Onions, Walnuts and Blue Cheese
A braised kale recipe that made a recent underage guest push one of the country's classic stuffings to the side of his plate and ask, "Can I have more of THAT?"
- 2 bunches Lacinato kale (1 1/2 to 2 pounds total)
- 1/2 cup olive oil, divided
- 6 garlic cloves, finely minced or grated on microplane
- 1 cup low-sodium vegetable stock or water
- 2 tablespoons apple cider vinegar
- 2 medium yellow onions, thinly sliced (about 3 cups)
- 3/4 cup walnut halves, chopped
- 1/2 cup crumbled blue cheese
- Kosher salt and freshly ground black pepper
Wash kale and shake to remove excess water, leaving some water clinging to leaves. Strip leaves from stems and discard stems. Cut leaves crosswise into bite-sized pieces.
In large Dutch oven, heat 1/4 cup olive oil over medium-high heat until shimmering. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Add stock and vinegar and raise heat to high. Begin adding kale by the handful, pausing to let it wilt as necessary, until all the kale is in the pot. Cover and reduce heat to medium-low. Cook, stirring occasionally, until kale is very tender, about 25 minutes.
Meanwhile, in medium skillet, heat remaining 1/4 cup olive oil over medium heat until shimmering. Add onions along with pinch salt and cook, stirring occasionally, until lightly browned and reduced to half their original volume, about 20 minutes. Add chopped walnuts and cook 5 minutes more.
Stir onions, walnuts and blue cheese into kale. Season to taste with salt and pepper. Serve hot.