If you need an easy side dish to join your mains, this tender, and savory garlic butter braised kale is exactly what should be hanging out at the dinner table.
The benefits of braising kale are that they breakdown into a very tender, and flavorful dish. Additionally, braising gives the broth time to penetrate the kale and bring forth a deep umami flavor.
The crushed garlic and butter play an important part in this dish, too. Simmering the garlic in butter for one minute gives it a sweet garlic flavor while cooking off its sharp, raw flavor.
Using A Dutch Oven For Braising
Some of the most delicious recipes are fuss-free. This recipe only requires 4 easy-to-find ingredients and a dutch oven.
I chose to use a dutch oven for this recipe since it can handle a large volume of greens.
Additionally, a dutch oven is great a retaining and distributing heat evenly, both at high and low heats, making a great cooking tool for braises, soups, and stews.
More Recipes With Greens:
- If you’re using whole kale leaves, remove the stems and chop them into about 3-inch pieces. The stems can be very tough to breakdown during this short cook. However, if you have a preference, go for that.
- If you purchased pre-chopped kale, then you are good to go. Most pre-chopped kale either have little to no stems. Remove the stems if needed.
- Use any kind of vegetable stock you prefer. For this recipe, I opted to use Edward & Sons Not-Beef bouillon cubes with water to make a stock.
What Type Of Vegan Butter To Use
I used vegan Melt Organic butter, which is my butter of choice. Feel free to use what you prefer.
If you don’t have access to vegan butter, olive oil works well in this recipe, too.
Here are other popular dairy-free butter options to consider in your daily cooking:
- Earth Balance
- I Can’t Believe It’s Not Butter
What Does It Mean To Braise Food?
Braising is a cooking method that includes cooking in fat and in high heat first to enhance the flavor in the food, then introducing a braising liquid, for example, stock, water, wine, beer, or soy sauce.
Then, the heat is brought down to a simmer and gently cooked until most of the liquid has been cooked off.
If you’re on a braising kick, check out our stewed mushrooms and onions.
Should I Remove The Kale’s Ribs?
If your kale is pre-chopped from purchase, you may not need to remove any additional part of the kale.
Pre-chopped kale usually removes the tougher part of the kale, which includes the stem below and the center of the leaves.
If the kale has some of the central ribs still intact, you can either remove them or leave them.
What To Serve With Braised Kale
This garlic butter braised kale is delicious on its own, but let’s be real – this is not a whole meal.
Since we have the greens, here are some protein-packed and carb-satiating meals to include with your braised veggies.
Up your garlic game with a creamy, garlic mashed potato.
Garlic Butter Braised Kale
- 10 ounces Kale chopped, ribs removed
- 3 tablespoons vegan butter
- 3 cloves garlic crushed
- 1 cup not-beef broth (1/2 boullion cube + 1 cup water)
- Set a dutch oven over medium heat. Add butter. Once butter has melted and at a soft simmer, add crushed garlic. Cook for 1 minute, until fragrant.
- Add the kale. Stir to combine and cook for 1 minute. Then, add the vegetable stock.
- Reduce heat to medium-low. Cover the dutch oven with a lid, and cook for 25-30 minutes, stirring occasionally.
- Remove lid, increase heat to medium-high heat. Cook and stir occasionally until most of the liquid has been cooked off about 5 minutes. Serve.
Did you try out this Garlic Butter Braised Kale recipe?