Greek Braised Kale with Pine Nuts

a pot of braised kale with garlic with a served portion and a bowl of toasted pine nuts

Greek Braised Kale with Pine Nuts

This easy Greek Braised Kale recipe slowly cooks greens with olive oil, garlic, lemon, and broth, then finishes them with toasted pine nuts for a Mediterranean-inspired side dish.

Course Side Dish

Cuisine Mediterranean

Prep Time 5

Cook Time 35

Total Time 40

Servings

Calories 147kcal

Author Amee

Ingredients

3 tbsp extra virgin olive oil
5 cloves garlic slivered
1½ lbs Lacinato (Tuscan) kale roughly chopped & hard stems removed- can swap with Red Russian kale or Curly kale -Do not use baby kale!
½-1 cup chicken broth *start with ½ cup and only add more if needed
4 tbsp fresh squeezed lemon juice
salt and pepper to taste
¼ cup pine nuts *see notes for other garnish options

Instructions

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering but not smoking. Add the garlic and cook, stirring constantly, until lightly golden and fragrant.
Add greens, in several batches, stirring to coat with the oil.
Add enough broth to cook greens without scorching (about ¼ to ½ inch deep), you may have a little broth left over.
Season generously with salt and freshly cracked pepper, then add lemon juice and cover.
Steam for 10 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.
Meanwhile, place a dry skillet over medium heat. Add the pine nuts and toast them for a few minutes, shaking the pan often, until they’re lightly golden. Immediately transfer them to a bowl and set aside.
Garnish with toasted pine nuts before serving. I sprinkle a few on top and serve the rest on the side.

Notes

Keep a close eye on the garlic. Garlic can go from sweet and mellow to burnt and bitter in a matter of seconds. Keep the heat at medium and stir constantly for the best results.
Don’t be afraid to pile the kale high. Leafy greens always look like way too much at first, but once they hit the heat, they will quickly wilt and settle into the pot. Trust the process!
You may not need all the broth. You only need enough to create steam, about 1/4 to 1/2 inch in the bottom of the pot. Remember, too much liquid will boil the greens rather than braise, leaving them soggy rather than silky.
Low and steady wins the race. Keep the heat moderate so the greens soften gently without scorching. If the pot looks dry too quickly, add a splash more broth and keep going.
Braised kale should look almost overcooked by the end. That deep tenderness is what transforms kale from chewy and bitter into rich, savory, and comforting. If the stems aren’t tender yet, keep cooking.

Nutrition