Greek-Style Braised Kale
I had to recreate a delicious side dish that I had at Kyma in Atlanta. If you are in the Atlanta area you must go, it’s truly amazing!! The food and service are incredible. I highly recommend the grilled octopus, one of their specialty dishes. They served their lemon braised kale alongside Lavraki (Greek sea bass) and it was heaven on a plate. I’ve been thinking about those greens ever since, so I had to come up with my own version. I added the toasted pine nuts for an added dimension in texture and flavor. They are a great compliment to the lemony greens. You can adjust the lemon juice to your taste and even add a little zest for more flavor intensity.
Greek-Style Braised Kale
Ingredients:
3-4 tbsp extra virgin olive oil
5-6 cloves garlic, slivered
1 1/2 lbs kale (or other greens)
1/2-1 cup chicken broth
4-5 tbsp freshly squeezed lemon juice
sea salt and pepper, to taste
1/2 cup pine nuts, toasted
Directions:
Heat oil in a dutch oven over medium heat. Add garlic and cook until lightly golden. Next, add greens in several batches, if needed, stirring to coat with oil. Add enough broth to cook greens without scorching the pot (about 1/4 to 1/2 inch deep), you may have some broth leftover. Season with salt and pepper, add lemon juice and cover. Steam for 10-15 minutes, stirring occasionally until all greens are wilted and soft. Remove lid and braise for 10-15 minutes until stems are tender and liquid is almost all evaporated. Greens should almost look overcooked.
Greek-Style Braised Kale
Ingredients
- 3 tbsp extra virgin olive oil
- 5 cloves garlic slivered
- 1 1/2 lbs kale or other dark leafy green (collards or mustard greens)
- 1/2-1 cup chicken broth
- 4 tbsp fresh squeezed lemon juice
- sea salt and pepper to taste
- 1/2 cup pine nuts toasted
Instructions
- Heat oil in a dutch oven over medium heat.
- Add garlic and cook until lightly golden.
- Add greens, in several batches, if needed stirring to coat with oil.
- Add enough broth to cook greens without scorching (about 1/4 to 1/2 inch deep), you may have some broth left over.
- Season with salt and pepper, add lemon juice and cover.
- Steam for 10-15 minutes, stirring occasionally until all greens are wilted and soft.
- Remove lid and braise for 10-15 minutes until stems are tender and liquid is almost all evaporated.
- Greens should almost look overcooked.
Nutrition
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How creative-love it!
Ooh, pine nuts and kale sounds like a very yummy combo!
Thank you Bree! Emily, they worked great together. I love toasted pine nuts!! ๐