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Prep Time: 10 minutes          Ready In: 10 minutesbraised kale

Servings: 4



1 large (14-oz) bunch kale   1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil   1/4 teaspoon black pepper
8 garlic cloves, chopped           1/4 ounce grated Parmesan (optional)
3/4 cup lower-sodium chicken broth    




1. Strip the kale leaves from the tough stems.  Discard the stems; coarsely chop the leaves.  Rinse well in a colander, leaving the water on the leaves.

2. Heat the oil in a large skillet over low heat.  Add the garlic and cook, stirring, until it is golden and aromatic (3-4 minutes).  Transfer the garlic to a dish and reserve.

3. Reheat the oil over medium heat, then add the kale and the broth.  Cover and simmer until the kale is tender (3-4 minutes).  Season with the salt and pepper.  Transfer to a serving platter and top with the garlic and Parmesan, if desired.

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Mount Vernon, Ohio 43050
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