Best 3 Braised Kale With Toasted Almonds Recipes

Discover the delightful flavors of braised kale with toasted almonds, a culinary journey that promises a symphony of textures and tastes. This wholesome dish, deeply rooted in traditional cooking, combines the earthy essence of kale with the nutty crunch of toasted almonds, creating a vibrant and satisfying meal. Whether you're a seasoned chef or a novice cook, embark on this culinary adventure and relish the simplicity and elegance of this timeless recipe. From the initial preparation of sautéing aromatic ingredients to the final touch of sprinkling toasted almonds, each step is carefully explained, ensuring culinary success. Along the way, discover variations and additional recipes that elevate the braised kale experience, including a tantalizing kale and sausage soup that bursts with savory flavors, a hearty kale and potato gratin that offers a comforting and creamy twist, and a refreshing kale salad brimming with vibrant colors and textures. Let your taste buds embark on a delightful expedition, guided by the detailed instructions and culinary insights provided in this comprehensive guide.

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

Ingredients

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 side-dish

Time 22m

Yield 4 side dish servings

Number Of Ingredients 18

Ingredients

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

Ingredients

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

Tips:

Choose tender, young kale for the best flavor and texture.
Remove the tough stems from the kale leaves before cooking.
Rinse the kale thoroughly to remove any dirt or debris.
Toast the almonds in a dry skillet over medium heat until golden brown and fragrant.
Use a flavorful broth or stock to braise the kale, such as chicken broth, vegetable broth, or beef broth.
Add other vegetables to the braised kale, such as onions, garlic, carrots, or celery.
Season the braised kale to taste with salt, pepper, and other spices.
Serve the braised kale immediately, or store it in the refrigerator for up to 3 days.

Conclusion:

Braised kale with toasted almonds is a delicious and nutritious side dish that can be enjoyed by people of all ages. It is a great way to get your daily dose of vitamins and minerals, and it is also a good source of fiber. This dish is also very versatile and can be served with a variety of main courses. Whether you are looking for a healthy side dish or a new way to enjoy kale, braised kale with toasted almonds is a great option.