Braised Kale

We love greens in our house and this was a new way of making it. I did not have the correct quantities of ingredients so I didn't measure anything; I just went eyeballed everything and it came out great. Will have to make it again soon. It's the sherry vinegar and the honey that really make it.

Too much trouble for the eventual result, and too wasteful. Keep the veggies as a garnish for the greens, they look nice on top, and forget about trying to reduce the sauce. Just cut the chicken broth in half, it's enough to do the job.

The previous notes concerned me so I made some modifications: I followed the recipe through the point of adding the kale to the broth. Then I brought the broth to a simmer and cooked for only 1 or 2 minutes to preserve the texture of the kale. Then I drained the broth and served the kale, onion, carrot and celery in a bowl rather than tossing out nicely flavored veggies. Serve immediately.

i wanted to try a different way to make kale and this fit the bill. I skipped the blanching step which is usually to remove bitterness from greens or make it tender but there is enough cooking time to make this unnecessary. Be sure to use a good quality sherry vinegar since you will taste it. I used 1 tablespoon of honey which was enough for us. I reduced the liquid at the end to make a sauce (thin sauce) which adds to the dish. Easy and tasty.

An easy and tasty recipe. Too much liquid at the end and needed to boil down unreasonable long.

I didn't like at first because it seemed too heavy on vinegar. But my wife liked it a lot and as part of several dishes for dinner it was quite god as a break from other more conventional flavors. I used white wine vinegar not Sherry. Next time I'll half the amount. But the braising technique was good though i didn't have time to separate out the other veggies at the end .

I make kale all the time in different ways and I thought this was a great reciipe. I skipped the blanching step (it was plenty tender) & used vegetable stock to keep it vegetarian, but otherwise cooked to the letter. It's tangy and tiny bit sweet and sits nicely next to some dirty rice, where you can throw in all that good juice from the kale.

Used a small amount of sherry vinegar and broth and added a little hot honey. Heated the blanched kale till warm with the veggies and sauce. Wonderful flavors

This actually tastes really good after a couple of days in the fridge.

Wow! I don’t think I really made this recipe because I riffed a-lot!! I’m not a fan of kale, but feeling the need to be wise in my meals, I ordered kale from myCSA and also french breakfast radishes with their green tops. I sautéed them both with the onions, carrots and lots of garlic garlic, dry Noily Prat and just a splash of sherry vinegar, s+p, and veggie broth. It turned out edible which, for me, is a huge success for kale!

I personally loved this recipe! It tastes like greens from my favorite soul food restaurants

I thought is was very good. Made it exactly as written, but found it too vinegary. Next I’ll use less.

This recipe needed a lot of adjusting: I reduced the amount of honey to 1 tsp, used 1/4 cup of apple cider vinegar (could have used less). The broth could also be reduced to 1 or 1 1/2 cups. Also, unless the cut of the kale and the carrot/celery/onion dice are large, it’s impossible to untangle them at the end, so I kept the latter in. It adds a nice variety of texture and color. The results: nicely tangy and hearty. Not a knock-out dish but a pleasing change from my routine kale garlic sauté.

I grow and cook kale all the time. I'd never considered adding honey, but thought I'd give it a try. Combined with the the flavors in sherry vinegar, it gives an end result similar to using good balsamic vinegar. If you like that tangy sweetness with cruciferous veg, you will like this. I prefer it without, so will simply omit the vinegar and honey next time.

Oops! Should have read the notes first. 3 tabs of honey? Crazy!