Recipe courtesy of Patti LaBelle
Print
Braised Kale with Onions and Garlic
Total:
25 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 cup low-sodium chicken stock
  • 1 1/2 pounds baby kale, stemmed and chopped
  • 1 tablespoon finely chopped garlic 
  • 1/2 teaspoon chicken bouillon seasoning 
  • 1/8 teaspoon ground black pepper 
  • Pinch sea salt 
  • 1 large onion, diced
  • 1 teaspoon grapeseed oil 

Directions

Place a large Dutch oven over medium-high heat and add the chicken stock. When the stock is hot add the kale. Then add the garlic, chicken bouillon seasoning, pepper, salt and onions. Stir to combine, then reduce the heat to medium and cook for 15 minutes. Remove from the heat, add the oil and stir. Cover the pot until ready to serve.

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