Braised Kale

AuthorAnnabelle
RatingDifficultyBeginner

Dark leaf kale is full of nutrients and very low in carbs. It goes well with meat or crispy bacon.

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Yields4 Servings
Prep Time10 minsCook Time40 minsTotal Time50 mins
 4 bags Tuscan kale, stems removed
 1 medium onion
 1 tsp chilli pepper flakes, dried
 2 tbsp coconut oilor butter
 2 cups vegetable stock
 1 tsp Himalayan saltor sea salt
 4 cloves garlicoptional
 ¼ cup pine nuts
What are we cooking today?
1

Braised Kale is a healthy and tasty choice for a green side.

Getting Started
2

Remove the hard stems and chop or tear the kale into smaller pieces.

3

Slice the onion and slice or mash the garlic (if used). Together with the pepper flakes, place in a pan greased with coconut oil and cook until slightly brown.

4

Add the chopped kale, pour in the vegetable stock, season with salt and cover with a lid.

5

Lower the heat to minimum and cook for 40-45 minutes.

6

When done, add the pine nuts and place on a serving plate and enjoy!

Annabelle's tip
7

The braised kale can be covered and refrigerated overnight. Reheat before serving.

Ingredients

 4 bags Tuscan kale, stems removed
 1 medium onion
 1 tsp chilli pepper flakes, dried
 2 tbsp coconut oilor butter
 2 cups vegetable stock
 1 tsp Himalayan saltor sea salt
 4 cloves garlicoptional
 ¼ cup pine nuts

Directions

What are we cooking today?
1

Braised Kale is a healthy and tasty choice for a green side.

Getting Started
2

Remove the hard stems and chop or tear the kale into smaller pieces.

3

Slice the onion and slice or mash the garlic (if used). Together with the pepper flakes, place in a pan greased with coconut oil and cook until slightly brown.

4

Add the chopped kale, pour in the vegetable stock, season with salt and cover with a lid.

5

Lower the heat to minimum and cook for 40-45 minutes.

6

When done, add the pine nuts and place on a serving plate and enjoy!

Annabelle's tip
7

The braised kale can be covered and refrigerated overnight. Reheat before serving.

Braised Kale
AuthorAnnabelleCategory, , , , , , DifficultyBeginner
Rating
Yields4 Servings
Prep Time10 minsCook Time40 minsTotal Time50 mins

Ingredients

 4 bags Tuscan kale, stems removed
 1 medium onion
 1 tsp chilli pepper flakes, dried
 2 tbsp coconut oilor butter
 2 cups vegetable stock
 1 tsp Himalayan saltor sea salt
 4 cloves garlicoptional
 ¼ cup pine nuts

Directions

What are we cooking today?
1

Braised Kale is a healthy and tasty choice for a green side.

Getting Started
2

Remove the hard stems and chop or tear the kale into smaller pieces.

3

Slice the onion and slice or mash the garlic (if used). Together with the pepper flakes, place in a pan greased with coconut oil and cook until slightly brown.

4

Add the chopped kale, pour in the vegetable stock, season with salt and cover with a lid.

5

Lower the heat to minimum and cook for 40-45 minutes.

6

When done, add the pine nuts and place on a serving plate and enjoy!

Annabelle's tip
7

The braised kale can be covered and refrigerated overnight. Reheat before serving.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 45
% Daily Value *
Total Fat 1.5g3%
Saturated Fat 1.5g8%
Cholesterol 0mg
Sodium 201mg9%
Potassium 135mg4%
Total Carbohydrate 3g1%
Dietary Fiber 0.75g3%
Sugars 0.42g
Protein 0.87g2%

Calcium 3%
Iron 2.5%
Vitamin D 0%
Magnesium 32.7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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