Braised Kale And Tomatoes Recipes

SMOKY BRAISED KALE WITH TOMATO

Steps:

• Place a large, heavy-bottomed, high-sided pot or Dutch oven over medium-high heat and add olive oil. When it shimmers, add onions and garlic and cook until they soften and begin to turn translucent, about 5 to 7 minutes.
• Add tomato paste and smoked paprika, reduce heat to medium, and cook, stirring frequently, until the paste begins to caramelize, about 5 to 7 minutes. Season with salt and pepper, then add stock and vinegar, and allow to come to a boil.
• Add half the kale, cover, and cook for a minute or two, until it wilts. Repeat with remaining kale. Stir to incorporate the onion mixture into the soft kale and simmer until tender, 20 to 30 minutes, partly covered. Season to taste with salt and pepper, drizzle with a little more vinegar, and serve.

BRAISED ROTISSERIE CHICKEN WITH BACON, TOMATOES, AND KALE

Steps:

• Heat oil in a large skillet with a lid or braising pan over medium. Cook bacon until fat starts to render, about 5 minutes. Add shallots and cook until shallots are soft and fat is rendered from bacon, 8-10 minutes.
• Increase heat to high and add wine, garlic, and rosemary. Cook, stirring, until wine is reduced by half, about 1 minute. Add tomatoes, chicken stock, salt, and red pepper flakes and bring to a boil. Reduce heat to medium and nestle chicken pieces, skin side up, in sauce. Top with kale, cover, and cook until kale is wilted, about 6 minutes. Stir kale into sauce and cook, uncovered, until chicken is warmed through, about 5 minutes more. Serve with bread.

BRAISED KALE

Steps:

• Heat the oil in a large skillet over high heat. Add the onions, salt, pepper, and red pepper flakes and stir-fry for 2 minutes. Add the garlic, kale, and stock and cook, stirring occasionally, for 8 to 10 minutes; add a splash of cider vinegar in the last minute of cooking. Remove from the heat. Serve immediately.
• In a large stock pot, over high heat, add the oil. When the oil is hot, add the onions, carrots, and celery. Saute for 2 to 3 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for about 2 hours. Remove the stock from the heat and skim off any scum that is on the surface. Strain the stock through a large fine-mesh sieve. Discard the bones and vegetables.

BRAISED KALE WITH BLACK BEANS AND TOMATOES

Steps:

• Using a sharp paring knife, slice off the hard, central vein of each kale leaf.
• Stacking 3 to 4 leaves at a time, cut them crosswise into half-inch strips.
• Rinse in a colander or sieve and shake well, leaving some moisture clinging to leaves.
• In a large Dutch oven or heavy pot, heat oil over medium-high heat.
• Saute onion until translucent, about 4 minutes.
• Add kale and mix until wilted, about 3 minutes.
• Add tomatoes and garlic.
• Cook, stirring, until tomatoes soften slightly, about 3 minutes.
• Add beans and broth.
• Bring to a boil, reduce heat and simmer until kale is tender, about 30 minutes.
• Season to taste with salt and pepper.
• Serve as a side dish or over brown rice for a main course.