Best 3 Braised Kale And Tomatoes Recipes

**Indulge in the Culinary Symphony of Braised Kale and Tomatoes: A Journey of Flavors and Health**

Uncover the culinary delight that awaits you with braised kale and tomatoes, a symphony of flavors that tantalizes the taste buds and nourishes the body. This wholesome dish, rooted in simplicity, offers a harmonious blend of earthy kale, juicy tomatoes, aromatic garlic, and a touch of savory spices. Whether you're a seasoned chef or a novice cook, this recipe promises an effortless culinary experience that yields a delectable and nutritious meal. Embark on a journey of flavors as we explore the delightful variations of this dish, catering to diverse dietary preferences and culinary inclinations. Discover the classic braised kale and tomatoes, a timeless recipe that showcases the natural goodness of these ingredients. For a vegan twist, explore the plant-based version that substitutes vegetable broth for chicken broth, creating a rich and flavorful dish that caters to vegan and vegetarian diets.

Here are our top 3 tried and tested recipes!

BRAISED KALE AND TOMATOES

Braised Kale and Tomatoes image

Provided by Nancy Fuller

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 to 4 tablespoons olive oil
1 yellow onion, chopped
1/2 teaspoon red pepper flakes
3 cloves garlic, roughly chopped
2 bunches curly kale, cleaned well, center stems removed, and torn
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 cups whole peeled tomatoes
3/4 cup chicken stock

Steps:

Heat the olive oil in a large pot over medium-high heat. Once hot, stir in the onions and saute until softened, about 4 minutes. Toss in the red pepper, garlic, kale and some salt and pepper and continue to cook for 2 more minutes. Pour in the tomatoes and stir to combine, then add the chicken stock. Turn the heat to medium, cover with a lid and cook until the kale is silky and tender, about 15 minutes.

BRAISED KALE WITH BLACK BEANS AND TOMATOES

Braised Kale With Black Beans and Tomatoes image

Despite its list of ingredients, this Portuguese dish is simple to make because everything goes straight into the pot and simmers into a rustic blend of nicely-balanced flavors. Points 3.

Provided by Dancer

Categories Black Beans

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 bunch kale (about 8 to 10 leaves)
2 teaspoons extra virgin olive oil
1 large onion, diced
6 medium plum tomatoes, seeded and diced (2 cups)
2 garlic cloves, halved lengthwise
1 (15 1/2 ounce) can black beans, rinsed and drained
1 1/2 cups reduced-sodium fat-free chicken broth or 1 1/2 cups vegetable broth
salt & freshly ground black pepper, to taste

Steps:

Using a sharp paring knife, slice off the hard, central vein of each kale leaf.
Stacking 3 to 4 leaves at a time, cut them crosswise into half-inch strips.
Rinse in a colander or sieve and shake well, leaving some moisture clinging to leaves.
In a large Dutch oven or heavy pot, heat oil over medium-high heat.
Saute onion until translucent, about 4 minutes.
Add kale and mix until wilted, about 3 minutes.
Add tomatoes and garlic.
Cook, stirring, until tomatoes soften slightly, about 3 minutes.
Add beans and broth.
Bring to a boil, reduce heat and simmer until kale is tender, about 30 minutes.
Season to taste with salt and pepper.
Serve as a side dish or over brown rice for a main course.

BRAISED ROTISSERIE CHICKEN WITH BACON, TOMATOES, AND KALE

Braised Rotisserie Chicken with Bacon, Tomatoes, and Kale image

The cheater's braise: Bring cold grocery store rotisserie chicken back to life with the flavor of a slow-cooked braise in a fraction of the time.

Provided by Anna Stockwell

Categories 30 Days of Groceries Chicken Braise Dinner Quick & Easy Bacon Tomato Kale Wheat/Gluten-Free Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 teaspoons olive oil
4 ounces bacon (about 4 strips), sliced crosswise into 1/4" strips
2 shallots, thinly sliced
1/3 cup dry white wine
2 garlic cloves, finely chopped
2 teaspoons finely chopped rosemary
1 (14-ounce) can diced tomatoes
1 cup homemade chicken stock or low-sodium chicken broth
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
1 rotisserie chicken, cut into 8 pieces
1 bunch curly kale, ribs and stems removed, torn into bite-sized pieces
Crusty bread, for serving

Steps:

Heat oil in a large skillet with a lid or braising pan over medium. Cook bacon until fat starts to render, about 5 minutes. Add shallots and cook until shallots are soft and fat is rendered from bacon, 8-10 minutes.
Increase heat to high and add wine, garlic, and rosemary. Cook, stirring, until wine is reduced by half, about 1 minute. Add tomatoes, chicken stock, salt, and red pepper flakes and bring to a boil. Reduce heat to medium and nestle chicken pieces, skin side up, in sauce. Top with kale, cover, and cook until kale is wilted, about 6 minutes. Stir kale into sauce and cook, uncovered, until chicken is warmed through, about 5 minutes more. Serve with bread.

Tips:

Choose the right kale: Look for fresh, dark green kale with no signs of wilting or yellowing. Dinosaur kale (also known as Tuscan kale or black kale) and curly kale are both good choices for this recipe.
Wash the kale thoroughly: Kale can be gritty, so be sure to wash it well before using. To do this, fill a large bowl with cold water and swish the kale around. Then, drain the water and repeat the process until the water runs clear.
Remove the stems from the kale: The stems of kale are tough and fibrous, so they should be removed before cooking. To do this, hold the kale leaf by the stem and run a knife along the inside of the stem, from the bottom of the leaf to the top.
Chop the kale into bite-sized pieces: Once the stems are removed, chop the kale into bite-sized pieces.
Use ripe tomatoes: Ripe tomatoes will have a deep red color and a sweet flavor. Avoid using tomatoes that are green or have blemishes.
Season the dish to taste: This recipe is simple, so it's important to season it well. Be sure to taste the dish as you're cooking it and adjust the seasonings accordingly.

Conclusion:

Braised kale and tomatoes is a delicious and healthy side dish that can be enjoyed all year round. It's a great way to use up leftover kale and tomatoes, and it's also a good source of vitamins and minerals. This dish is also very versatile. It can be served as a side dish, a main course, or even a topping for pizza or pasta. So next time you're looking for a healthy and delicious way to cook kale, give this recipe a try.