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Braised Kale

Yields4 ServingsPrep Time10 minsCook Time40 minsTotal Time50 mins

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

 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?

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

Getting Started

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


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.


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


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


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

Annabelle's tip

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

Nutrition Facts

Servings 0

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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