Smoky Braised Kale With Tomato Recipes

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SMOKY BRAISED KALE WITH TOMATO



Smoky Braised Kale With Tomato image

This is a hack of a preparation the chef Travis Lett used at his restaurant Gjelina in Venice, Calif., as a pairing for a half-roasted chicken. With its deeply caramelized base of tomato paste and smoked paprika, the kale melts into velvety excellence that can stand on its own with a pile of rice or a baked potato. But it really shines brightly as a supporting player in a feast of poultry, pork or beef. Do two onions seem too many for you? Use one. This is a recipe really to make your own.

Provided by Sam Sifton

Categories     vegetables, side dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
2 Spanish onions, peeled and diced
8 cloves garlic, peeled and thinly sliced
1/4 cup tomato paste
1 teaspoon hot smoked paprika (pimentón)
Kosher salt and freshly ground black pepper, to taste
3 cups turkey or chicken stock, ideally homemade or low-sodium
1 tablespoon red wine vinegar, plus more to taste
4 (3/4-pound) bunches washed kale (any kind), thick stems discarded or cut into thin strips, leaves cut into thick strips (about 16 packed cups total)

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.

Nutrition Facts : @context http, Calories 162, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 8 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 581 milligrams, Sugar 6 grams

BRAISED KALE AND TOMATOES



Braised Kale and Tomatoes image

Provided by Nancy Fuller

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

3 to 4 tablespoons olive oil
1 yellow onion, chopped
1/2 teaspoon red pepper flakes
3 cloves garlic, roughly chopped
2 bunches curly kale, cleaned well, center stems removed, and torn
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 cups whole peeled tomatoes
3/4 cup chicken stock

Steps:

  • Heat the olive oil in a large pot over medium-high heat. Once hot, stir in the onions and saute until softened, about 4 minutes. Toss in the red pepper, garlic, kale and some salt and pepper and continue to cook for 2 more minutes. Pour in the tomatoes and stir to combine, then add the chicken stock. Turn the heat to medium, cover with a lid and cook until the kale is silky and tender, about 15 minutes.

BRAISED KALE WITH BLACK BEANS AND TOMATOES



Braised Kale With Black Beans and Tomatoes image

Despite its list of ingredients, this Portuguese dish is simple to make because everything goes straight into the pot and simmers into a rustic blend of nicely-balanced flavors. Points 3.

Provided by Dancer

Categories     Black Beans

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

1 bunch kale (about 8 to 10 leaves)
2 teaspoons extra virgin olive oil
1 large onion, diced
6 medium plum tomatoes, seeded and diced (2 cups)
2 garlic cloves, halved lengthwise
1 (15 1/2 ounce) can black beans, rinsed and drained
1 1/2 cups reduced-sodium fat-free chicken broth or 1 1/2 cups vegetable broth
salt & freshly ground black pepper, to taste

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.

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