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Braised Kale

  • Yield: 4 side servings


  • 1 tablespoon olive oil
  • 2 cups thinly sliced onions
  • 1 teaspoon salt
  • 12 turns freshly ground black pepper
  • 2 tablespoon minced garlic
  • 8 cups (firmly packed) torn and stemmed kale pieces
  • 2 cups Basic Chicken Stock


  • Heat the oil in a large skillet over high heat. Add the onions, salt, and pepper and stir-fry for 2 minutes. Add the garlic, kale, and stock and cook, stirring occasionally, for 3 minutes. Remove from the heat. Serve immediately.