Braised Lacinada Kale

Serve with Le Cirque chef Craig Hopson's Braised Short Ribs.

  • Servings: 4

Source: The Martha Stewart Show, October 2010


  • 4 tablespoons unsalted butter
  • 1/2 medium onion, thinly sliced
  • 5 cloves garlic, thinly sliced
  • 2 bunches Lacinada kale, stems removed and halved lengthwise
  • 1 cup store-bought low-sodium chicken broth


  1. Heat butter in a large skillet over medium heat. Add onion and garlic and cook, stirring, until soft and translucent, about 5 minutes. Add kale and season with salt; cook, stirring, until soft, about 10 minutes. Add chicken broth and cover; reduce heat to low and cook until tender and dark green, about 25 minutes. Serve immediately.


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