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. This recipe is vegan, gluten-free, plant-based, and healthy.
1cupnot-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 5-8 minutes. Serve.
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.