Braised Kale with Basil

This easy braised kale recipe is mindblowingly delicious, super easy to make and it's healthy too. The perfect side dish for any day of the week or a celebration recipe for the holidays.

5 from 1 vote

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Course: Side Dish, Vegan, Vegetarian

Cuisine: American, Braised, Easy, Vegan, Vegetarian Cuisine

Keyword: Basil recipes, Best kale recipes, Braised kale with tomatoes and basil, brased kale with tomatoes, Easy braised kale recipe, How to braise kale, Simple braised kale recipe

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: People

Calories: 150kcal

Author: Julietkitchen By Chef Yasmin

Equipment

1 Deep saute pan We love the Le Creuset 3-qt stainless steel pan

Ingredients

2 tablespoons extra virgin olive oil
1 medium shallot peeled and minced
4 cloves garlic peeled and minced
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon red pepper flakes may use up to 3/4 teaspoons
1 - 1 1/2 pints grape tomatoes halved. We love tri-color grape tomatoes
pinch of kosher salt and freshly ground black pepper
16 ounces baby organic kale or any type of kale you prefer
1/3 cup stock vegetable or chicken (may use water)
kosher salt and freshly ground black pepper to taste Note: The entire recipe can use 1/8 to 1/4 tsps salt depending on your taste and dietary requirements.
2 cups packed basil leaves
1/8 tsp freshly grated nutmeg
1 - 2 teaspoons balsamic vinegar

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Instructions

Heat olive oil in a 3-quart deep skillet using medium heat.
Saute the shallots 2 minutes until translucent and fragrant.
Add the garlic and spices. Mix and cook 30 to 60 seconds.
Add the tomatoes along with a pinch of salt and freshly ground black pepper. Mix to coat the tomatoes with the aromatics.
Add the kale and stock (or water). Cover the pan with a tight lid. Cook 2 to 3 minutes until the kale starts to wilt.
Remove the cover. Stir to coat the kale with the tomato mixture. Turn heat to medium low. If the liquid has dried up, add 2 to 4 tablespoons more.
Cover the pan and continue cooking over medium low heat for 7 to 9 minutes.
Remove the cover. The liquid should be mostly absorbed. Season with salt and freshly ground black pepper. Stir/mix.
Add the fresh basil leaves, Mix to combine with the kale mixture. Cook 30 to 60 seconds until the basil leaves wilt. Turn off the stove.
Sprinkle in the freshly grated nutmeg and balsamic vinegar. Stir to coat the vegetables with the vinegar. Serve hot with your favorite entree. Enjoy!

Nutrition