A delicious and healthy side dish for the summer when you have lots of greens to use!

Rena

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Recipe Summary

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a Dutch oven or heavy pot over medium heat; cook and stir onion until softened and beginning to brown, 10 to 15 minutes. Add garlic to onion; cook and stir until fragrant, about 1 minute.

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  • Stir kale and water into onion mixture. Cover Dutch oven and cook until kale is tender, about 30 minutes; season with salt and pepper. Drizzle balsamic vinegar over kale and caramelized onions and sprinkle almonds over the top.

Cook's Note:

Try to use a quality balsamic vinegar if you have it available.

Nutrition Facts

179 calories; protein 5.8g 12% DV; carbohydrates 16.7g 5% DV; fat 11.6g 18% DV; cholesterolmg; sodium 54.4mg 2% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/11/2014
I had never had kale braised before because I typically saute it. I thought it was really good and had great flavor. The onions and garlic were a nice addition and the balsamic vinegar was the perfect ending. It does get softer but retains some of the crunchiness and doesn't get as soft as spinach. I do wish the recipe was more clear on the amount of kale to add. A bunch of kale can be anywhere from a couple of cups to 5-6 cups depending on the size of the bunch. I bought a 16 oz bag of prewashed and cut kale and ended up using about 3/4 of the bag. I just kept adding as it wilted until I thought I had a good amount in relation to the liquid. I also used an entire onion since mine was on the small side. Thanks for the recipe - I will be making this again. Read More
(5)
9 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/10/2014
I had never had kale braised before because I typically saute it. I thought it was really good and had great flavor. The onions and garlic were a nice addition and the balsamic vinegar was the perfect ending. It does get softer but retains some of the crunchiness and doesn't get as soft as spinach. I do wish the recipe was more clear on the amount of kale to add. A bunch of kale can be anywhere from a couple of cups to 5-6 cups depending on the size of the bunch. I bought a 16 oz bag of prewashed and cut kale and ended up using about 3/4 of the bag. I just kept adding as it wilted until I thought I had a good amount in relation to the liquid. I also used an entire onion since mine was on the small side. Thanks for the recipe - I will be making this again. Read More
(5)
Rating: 4 stars
06/15/2017
I used a whole onion 1/4 cup olive oil and no balsamic vinegar or almonds. It was tasty easy to digest and I'll make it again. Read More
Rating: 5 stars
11/07/2017
Delicious and easy side dish! I used a Vidalia onion to add some sweetness and half vegetable broth for liquid to add more flavor. I used 1 tbsp of balsamic vinegar and drained liquid before serving. Very tasty! Read More
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Rating: 4 stars
05/18/2015
One of my favorite kale recipies. We make it once a week. Read More
Rating: 5 stars
06/05/2019
Delicious!!! I used chicken broth a whole bag of kale added after the onions and garlic sauteed in butter. Added just salt and pepper and let simmer on low for about an hour or so. Made it soupier than the picture cause I wanted more of a chicken broth with kale soup.. Read More
Rating: 5 stars
10/19/2016
Delicious! Would make it again. Read More
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Rating: 5 stars
12/04/2017
made this recipe for the first time tonight. very tasty and healthy too! Read More