Best 5 Braised Kale Crostini Recipes

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**Introduction:**

Craving a delightful appetizer or a light meal that packs a flavorful punch? Look no further than our Braised Kale Crostini, a culinary masterpiece that tantalizes the taste buds with its symphony of flavors. This delectable dish features crispy crostini topped with a vibrant medley of braised kale, caramelized onions, and a luscious dollop of creamy goat cheese. The kale, sauteed to perfection, delivers a slightly bitter yet earthy note that pairs harmoniously with the sweetness of the caramelized onions. The goat cheese adds a touch of tangy creaminess, creating a symphony of flavors that dances on the palate. In this article, we present two variations of this delightful recipe: a classic version for those who prefer traditional flavors and a sun-dried tomato pesto version for those seeking a burst of Mediterranean inspiration.

**Recipe 1: Classic Braised Kale Crostini:**

This timeless recipe showcases the essential flavors of kale, caramelized onions, and goat cheese. The kale is braised with garlic and olive oil until tender, while the onions are caramelized to a golden perfection. The crostini are toasted to a delightful crispness, providing the perfect base for the flavorful toppings.

**Recipe 2: Sun-Dried Tomato Pesto Braised Kale Crostini:**

This variation adds a vibrant twist to the classic recipe with the introduction of a homemade sun-dried tomato pesto. The pesto, made with sun-dried tomatoes, basil, pine nuts, and Parmesan cheese, infuses the dish with a delightful Mediterranean flair. The kale is braised with the pesto, creating a flavorful and aromatic filling for the crostini.

Both recipes offer a delightful balance of flavors and textures, making them perfect for entertaining guests or enjoying as a light meal. They are also incredibly versatile and can be customized to suit your preferences. Whether you prefer the classic simplicity of the original or the vibrant Mediterranean twist of the pesto variation, these Braised Kale Crostini are sure to impress.

Check out the recipes below so you can choose the best recipe for yourself!

BRAISED KALE



Braised Kale image

Braised kale is a simple way to tenderize and deepen the flavor. The greens first saute to maximize the aromatics in the dish then get covered and simmer.

Provided by Jessica Gavin

Categories     Side

Time 1h10m

Number Of Ingredients 10

2 pounds kale (about 4 large leaves (7 to 8 cups chopped))
¼ cup extra-virgin olive oil (divided)
½ cup diced red onion (¼-inch dice)
2 tablespoons minced garlic
⅛ teaspoon red pepper flakes
2 cups vegetable stock
1 tablespoon soy sauce
¼ teaspoon black pepper
1 teaspoon rice vinegar
Kosher salt (as needed for seasoning)

Steps:

  • Remove the stems and chop leaves into 3-inch pieces.
  • Thoroughly wash the kale and drain, it does not need to be completely dry.
  • Heat a large dutch oven over medium heat.
  • Add two tablespoon olive oil, once hot add the onion and saute until softened and lightly browned, 3 to 4 minutes.
  • Add garlic and chili flakes, cook until fragrant, 1 minute.
  • Heat 2 tablespoons of olive oil, then add half of the kale and cook until just beginning to wilt, 1 minute.
  • Add the rest of the kale and cook until wilted, 1 minute.
  • Add vegetable stock, and soy sauce, stir to combine.
  • Cover the pot and reduce heat to medium-low.
  • Cook, stirring occasionally every 5 to 10 minutes, until greens are tender, 25 to 35 minutes.
  • Remove the lid and then increase the heat to medium-high.
  • Cook and occasionally stir until most of the liquid has evaporated and greens start to sizzle, about 8 to 10 minutes.
  • Turn off the heat and stir in rice vinegar and black pepper.
  • Taste and add more salt and pepper as desired.

Nutrition Facts : Calories 251 kcal, Carbohydrate 24 g, Protein 11 g, Fat 16 g, SaturatedFat 2 g, Sodium 575 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

BRAISED KALE



Braised Kale image

Provided by Food Network

Categories     main-dish

Time 22m

Number Of Ingredients 4

2 pound bunch kale
2 tablespoons olive oil
3 cloves garlic, minced
3/4 cup chicken stock

Steps:

  • Wash, trim and chop the kale. In a large pot heat oil and lightly saute garlic. Add kale and chicken stock. Cook covered for 12 minutes.

BRAISED KALE



Braised Kale image

Provided by Food Network

Categories     side-dish

Time 22m

Yield 4 side dish servings

Number Of Ingredients 18

1 tablespoon olive oil
2 cups thinly sliced onions
1 teaspoon salt
12 turns freshly ground black pepper
1/2 teaspoon red pepper flakes
2 tablespoons minced garlic
8 cups (firmly packed) torn and stemmed kale pieces
2 cups Basic Chicken Stock, recipe follows
Splash cider vinegar
1 tablespoon olive oil
1 large onion, peeled and quartered
1 carrot, peeled and chopped
2 celery stalks, chopped
1 head garlic, cut in 1/2
1 bouquet garni
2 pounds raw chicken bones, rinsed in cold water
4 quarts cold water
Salt and pepper

Steps:

  • Heat the oil in a large skillet over high heat. Add the onions, salt, pepper, and red pepper flakes and stir-fry for 2 minutes. Add the garlic, kale, and stock and cook, stirring occasionally, for 8 to 10 minutes; add a splash of cider vinegar in the last minute of cooking. Remove from the heat. Serve immediately.
  • In a large stock pot, over high heat, add the oil. When the oil is hot, add the onions, carrots, and celery. Saute for 2 to 3 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for about 2 hours. Remove the stock from the heat and skim off any scum that is on the surface. Strain the stock through a large fine-mesh sieve. Discard the bones and vegetables.

SMOKY BRAISED KALE WITH TOMATO



Smoky Braised Kale With Tomato image

This is a hack of a preparation the chef Travis Lett used at his restaurant Gjelina in Venice, Calif., as a pairing for a half-roasted chicken. With its deeply caramelized base of tomato paste and smoked paprika, the kale melts into velvety excellence that can stand on its own with a pile of rice or a baked potato. But it really shines brightly as a supporting player in a feast of poultry, pork or beef. Do two onions seem too many for you? Use one. This is a recipe really to make your own.

Provided by Sam Sifton

Categories     vegetables, side dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
2 Spanish onions, peeled and diced
8 cloves garlic, peeled and thinly sliced
1/4 cup tomato paste
1 teaspoon hot smoked paprika (pimentón)
Kosher salt and freshly ground black pepper, to taste
3 cups turkey or chicken stock, ideally homemade or low-sodium
1 tablespoon red wine vinegar, plus more to taste
4 (3/4-pound) bunches washed kale (any kind), thick stems discarded or cut into thin strips, leaves cut into thick strips (about 16 packed cups total)

Steps:

  • Place a large, heavy-bottomed, high-sided pot or Dutch oven over medium-high heat and add olive oil. When it shimmers, add onions and garlic and cook until they soften and begin to turn translucent, about 5 to 7 minutes.
  • Add tomato paste and smoked paprika, reduce heat to medium, and cook, stirring frequently, until the paste begins to caramelize, about 5 to 7 minutes. Season with salt and pepper, then add stock and vinegar, and allow to come to a boil.
  • Add half the kale, cover, and cook for a minute or two, until it wilts. Repeat with remaining kale. Stir to incorporate the onion mixture into the soft kale and simmer until tender, 20 to 30 minutes, partly covered. Season to taste with salt and pepper, drizzle with a little more vinegar, and serve.

Nutrition Facts : @context http, Calories 162, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 8 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 581 milligrams, Sugar 6 grams

BRAISED KALE



Braised Kale image

Kale: The ubiquitous dark and leafy green that people either love or love to hate. If you fall into the latter camp, this recipe for a savory-sweet variation adapted from North Pond, a restaurant in Chicago, might change your mind. It requires a bit more work than a typical garlic and olive oil sauté, but it's well worth it. Start with blanching the kale in a pot of boiling water (skip this if you don't mind your kale a bit more toothsome). Sauté some onion, carrot and celery in a little oil, then add 1/3 cup sherry vinegar and reduce. Toss in the kale with a little honey, chicken broth and salt and pepper, then cook until the leaves are tender. At this point, you can either go ahead and eat it, or do as they do at the restaurant: strain the liquid and reduce to make a flavorful sauce to pour over the greens.

Provided by Alex Witchel

Categories     easy, vegetables, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Salt
8 ounces dinosaur or lacinato kale leaves, stems removed
1 tablespoon vegetable oil
1/2 medium onion, cut into large dice
1/2 medium carrot, cut into large dice
1/2 celery stalk, cut into large dice
1/3 cup sherry vinegar
2 cups chicken broth
1 to 3 tablespoons honey, to taste
Pinch of ground white pepper

Steps:

  • Bring a large pot of generously salted water to a boil. Meanwhile, set aside a large bowl of ice water. Add kale to boiling water, return to a boil, and after 1 minute transfer to ice bath. Drain well, and set aside.
  • In a large sauté pan, heat oil over low heat and sauté onion, carrot and celery until just softened. Add sherry vinegar and cook until reduced by two-thirds. Add kale and stir to coat, then add chicken broth, honey, 2 teaspoons salt and the pepper. Bring to a simmer and cook, partly covered, until kale is tender, 6 to 8 minutes.
  • Transfer kale leaves to a warm bowl, leaving onion, carrot and celery in broth. Strain broth, discarding solids. If there is more than * cup, it may be boiled in a small saucepan until reduced. Adjust salt and pepper as needed, and pour over kale. Serve immediately, or cover and refrigerate for up to 24 hours; gently reheat before serving.

Nutrition Facts : @context http, Calories 147, UnsaturatedFat 4 grams, Carbohydrate 20 grams, Fat 6 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 551 milligrams, Sugar 13 grams, TransFat 0 grams

Tips:

  • Choose tender kale leaves for the best texture.
  • Wash the kale thoroughly to remove any dirt or grit.
  • Remove the tough stems from the kale before cooking.
  • Use a large skillet or Dutch oven to cook the kale so that it has plenty of room to wilt.
  • Add a little bit of liquid to the pan to help the kale wilt, such as water, broth, or white wine.
  • Cook the kale over medium heat until it is wilted and tender, about 5-7 minutes.
  • Season the kale with salt, pepper, and other spices to taste.
  • Serve the kale immediately or store it in the refrigerator for up to 3 days.

Conclusion:

Braised kale is a delicious and healthy side dish that can be enjoyed as a part of a variety of meals. It is a good source of vitamins, minerals, and antioxidants. Kale is also a versatile vegetable that can be cooked in a variety of ways. Whether you are looking for a quick and easy weeknight side dish or a more elegant dish for a special occasion, braised kale is a great option.

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