Garlicky Braised Kale with Sun-Dried Tomatoes

Garlicky Braised Kale with Sun-Dried Tomatoes
Photo by Steve Hunter


  • 7 oz. stemmed kale leaves (from about ½ large bunch kale), washed and cut into 1-inch ribbons
  • 2 Tbs. extra-virgin olive oil
  • ½ tsp. balsamic vinegar
  • 2 Tbs. finely chopped oil-packed sun-dried tomatoes, well drained
  • Freshly ground black pepper
  • ½ cup low-salt chicken stock (canned is fine, but don't use low-fat)
  • 5 cloves garlic, cut in half, smashed, and peeled
  • + 2 more ingredients
    • ½ oz. crumbled goat cheese (optional)
    • ½ tsp. salt

Heat the olive oil in a Dutch oven or a 3- to 4-qt. soup pot over medium heat. Add the garlic and sauté, stirring, until starting to brown, 2 to 3 min. Add the sun-dried tomatoes and stir to combine. Add the kale, tossing to coat it well with the oil. Season with the salt and a few grinds of pepp...

View full recipe at Fine Cooking


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