Braised Kale with Onions and Garlic

  • Level: Easy
  • Total: 25 min
  • Active: 10 min
  • Yield: 4 servings
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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 


  1. 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.