Braised Tuscan Kale Recipe

Prep kale and aromatics

Rinse the kale well under cold water to remove grit. Pat dry or spin in a salad spinner. Fold each kale leaf in half along the stem and slice out the thick center stem with a knife, then stack and slice the leaves crosswise into 1/2- to 1-inch ribbons. Peel and thinly slice the onion. Mince the garlic and set aside.

Heat a large wide skillet or sauté pan over medium heat. Add the olive oil and let it warm until shimmering but not smoking (about 30 seconds).

Add the sliced onion to the pan and cook, stirring occasionally, until softened and translucent, about 5–7 minutes. If the onion starts to brown too quickly, lower the heat by a notch.

Add the minced garlic and cook, stirring constantly, for 30–45 seconds until fragrant but not browned.

Add the kale to the pan in batches, letting each batch wilt slightly before adding more so it fits. After all the kale is in the pan, sprinkle the salt and black pepper evenly over the greens and pour the vegetable broth (or water) around the edges.

Cover the pan with a tight-fitting lid, reduce heat to medium-low, and braise the kale for 6–8 minutes, tossing once halfway through, until the stems are tender and the leaves are tender but still bright green.

Remove the lid and increase heat to medium-high for 1–2 minutes to cook off any remaining liquid and concentrate flavors, tossing frequently. Taste and adjust seasoning with additional salt and pepper if needed.

If using, stir in red pepper flakes and lemon juice or vinegar to brighten the dish. Toss to combine.

Transfer the braised kale to a serving bowl and sprinkle with toasted pine nuts or chopped almonds for texture if desired. Serve warm.