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Greek Braised Kale

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.
Course Side Dish
Cuisine Mediterranean
Keyword kale
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6
Calories 169kcal
Author Amee


  • 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