Greek-Style Braised Kale
A delicious and healthy recipe for Greek style braised kale made with fresh lemon juice, pine nuts, chicken broth and garlic.
- 3 tbsp extra virgin olive oil
- 5 cloves garlic slivered
- 1 ½ lbs kale or other dark leafy green (collards or mustard greens)
- ½-1 cup chicken broth
- 4 tbsp fresh squeezed lemon juice
- sea salt and pepper to taste
- ½ cup pine nuts toasted
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 ¼ to ½ 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.
Serving: 1g | Calories: 169kcal | Carbohydrates: 12g | Protein: 7g | Fat: 11g