How to Make Sautéed and Braised Kale with Rosemary and Garlic

By Marie Rama, Bryan Miller

Sometimes, two different techniques are used to cook greens like kale. In this recipe for Sautéed and Braised Kale with Rosemary and Garlic, you lightly sauté the trimmed kale in some rosemary-flavored oil and garlic until the kale is wilted. Then you add a little chicken broth and lemon juice to the pot.

You don’t add enough liquid to boil or overwhelm the kale; just enough to gently braise, break down, and tenderize the leave’s tough fibers.

Before you can braise thick greens like kale, Swiss chard, and collard greens, you need to remove the tough, thick stems.

Sautéed and Braised Kale with Rosemary and Garlic

Preparation time: About 5 minutes

Cook time: About 15 minutes

Yield: 4 servings

10 to 12 ounces trimmed kale

3 tablespoons extra-virgin olive oil

4 large cloves garlic, halved and lightly crushed

2 to 3 sprigs fresh rosemary

Juice of half a lemon

2⁄3 cup chicken broth

Salt and black pepper to taste

  1. Rinse the kale leaves, and then stack a few of them on top of each other and slice crosswise into 1- to 2-inch-wide pieces. Repeat with the remaining kale leaves.

  2. Heat 2 tablespoons of the olive oil in a wide, shallow 3- to 4-quart saucepan over medium until it shimmers.

    Reduce the heat to very low; add the garlic and cook until pale golden, about 3 to 4 minutes. Use tongs to turn the garlic in the oil every 1 to 2 minutes so the garlic doesn’t burn or brown too quickly.

  3. Add the rosemary and cook until fragrant, about 1 minute, turning a few times in the oil. Remove and discard any burnt or overly browned garlic from the pot.

  4. Increase the heat to medium; add the kale and turn it over in the oil, coating it well. Cook about 1 minute more or until the kale starts to wilt.

  5. Add the lemon juice and chicken broth. Cover the pot and cook over medium-low heat about 10 minutes, or until the kale is tender.

  6. Use tongs to remove the kale and garlic to a serving bowl.

    Remove and discard the rosemary stalks, leaving any rosemary leaves. Drizzle the kale with the remaining olive oil. Taste and season with salt and black pepper. Mix well and serve.

Per serving: Calories 186 (From Fat 108); Fat 12g (Saturated 1.5g); Cholesterol 0mg; Sodium 189mg; Carbohydrate 17g (Dietary Fiber 4g); Protein 8g.