Braised Tuscan Kale

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Kale often gets tossed into a healthy-but-boring category, which is a shame. Yes, this rich green leaf cabbage is filled with vitamins and minerals, but it also has endless flavor and potential. The braising here brings out its sweetness while also wilting it to a buttery softness. A perfect pairing for chicken or really any protein.

This recipe yields 4 servings

INGREDIENTS

  • 1 bundle of Tuscan Kale
  • 1/4 onion, sliced julienne
  • 1 tablespoon olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon red wine vinegar
  • 1 bundle of Tuscan Kale
  • 1/4 onion, sliced julienne
  • 1 tablespoon olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon red wine vinegar

Directions

  1. Take the kale off the stem and chop it into bite-sized pieces.

  2. Julienne the onion.

  3. In a skillet over medium heat, sauté the onions in olive oil. Once they are translucent and fragrant, add the Tuscan kale.

  4. Simmer or sauté for about 2 minutes, then season it with salt and pepper. 

  5. At the end, add a tablespoon of red wine vinegar.