How to Make Sautéed and Braised Kale with Rosemary and Garlic

How to Make Sautéed and Braised Kale with Rosemary and Garlic

Sometimes, two different methods are used to cook greens such as turnip. In this recipe for Sautéed and Braised Cabbage with Rosemary and Garlic, you can saute the slightly trimmed cabbage in some oil flavored with rosemary and garlic until the kale is wilted. Then add a little chicken broth and lemon juice to the pot.
Don’t add enough liquid to boil or confuse the cabbage; Just enough to gently grill, crunch and soften the tough leave-in fibres.
Before you can grill thicker greens like kale, Swiss chard, and collard greens, you need to remove the thick, tough stems.

Sauteed kale braised with rosemary and garlic
Preparation time: about 5 minutes
Cooking time: about 15 minutes
Yield: 4 servings
10 to 12 ounces of trimmed kale
3 tablespoons extra virgin olive oil
4 large garlic cloves, halved and lightly mashed
2 to 3 sprigs of fresh rosemary
juice of half a lemon
2⁄3 cup chicken broth

Salt and black pepper to taste
1. Rinse the kale leaves, stack a few on top of each other and cut them crosswise into 1- to 2-inch-wide pieces. Repeat with the remaining kale leaves.
2. Heat 2 tablespoons of olive oil in a wide, shallow 3 to 4 quart saucepan over medium until shimmering.
reduce the heat to very low; Add garlic and cook until pale golden, about 3 to 4 minutes. Use tongs to flip the garlic into the oil every 1-2 minutes so the garlic doesn’t burn or turn brown too quickly.
3. Add the rosemary and cook until fragrant, 1 minute, stirring several times in the oil. Remove any burnt or overly roasted garlic from the pot and dispose of it.
4. Increase the heat to medium. Add the turnip, stir it in the oil and cover it well. Cook 1 minute more or until kale begins to wilt.
5. Add lemon juice and chicken broth. Cover the pot and cook over medium-low heat for 10 minutes, or until the cabbage is tender.
6. Use tongs to remove turnip and garlic in serving bowl.
Remove and discard the rosemary stems, leaving any rosemary leaves. Drizzle the turnips with the remaining olive oil. Taste and season with salt and black pepper. Mix well and serve.
Per serving: 186 calories (from 108 fats); fat 12 g (saturated 1.5 g); Cholesterol 0 mg. 189 mg sodium 17 g carbohydrate (dietary fiber 4 g); 8 g protein.