Thursday, September 15, 2011

Cheesy Braised Kale

Seriously, if you want to skip straight to the recipe, I will not be offended.  Cheesy: Best food adjective ever.  Braised: YUM.  Kale: Most underrated scrumptious vegetable on the planet.  Go for it, scroll away.  All I am going to do is sing cheese and kale's praises, and then you'll be at the recipe anyway.

I really have a real thing about cheese, a.k.a. my favorite food group.  When my now husband first told me he wasn't crazy about cheese, I seriously contemplated our future.  I am joking... I think.  It's a family trait.  You've never seen anything like a bunch of Locke's around a cheese plate.  It's a race to the finish with commentary and audible sighs of enjoyment throughout.  My dad regularly sneaks in some of my favorite Oka from Quebec when flying down to visit me here in NYC.  It's the only time he has ever broken a law, and I adore it every time.

And kale, well forget about it. Earthy, versatile, easy to prepare, SUPER nutritious--I.LOVE.KALE.  With fall here, there are many kale posts in our future.  Kale chips, kale soup, kale salads... I cannot wait!  For now, run to the farmer's market and scoop up the following ingredients for a perfect side dish.  It could almost be a Thanksgiving side, its that juicy and tasty.  I could have eaten a whole pan with a side of crusty bread, and did reheat leftovers for breakfast with a poached egg on top.

Cheesy Braised Kale
  • 1 bunch of kale, rinsed and chopped into ribbons
  • 1 yellow onion, chopped
  • 1 cup warmed veggie or chicken stock
  • 1/2 cup thinly diced alpine cheese or Gruyere, (I used this AMAZING local sigit from Mecox Bay Dairy)
  • Olive oil
  • Salt & pepper
  • Optional: 1 pinch red pepper flakes 
  • Preheat oven to 325 degrees. 
  • Swirl 1 tablespoon of olive oil in a saute pan over medium heat and once hot, add the chopped onion. Saute for 2-3 minutes, stirring occasionally.
  • Add a dash of salt, pepper, and, if using, the red pepper flakes. Toss in the kale, and another tablespoon of olive oil.  Stir to coat, and saute for another 2-3 minutes.
  • Transfer to glass bake ware.  Add in 3/4 of the cheese and toss well to distribute throughout.  
  • Pour the stock over the entire mixture, and top the kale off with the remaining cheese. 
  • Cover tightly with aluminum foil, and cook for 25 minutes.  Remove the aluminum foil, and cook for another 10-15 minutes until bubbly.
  • Remove from the oven and ENJOY!
(Ugly) Pre-Oven Photo
(Uglier) Post-Oven Photo
About Kale
Kale is tremendously good for you.  Rich in vitamins like beta carotene, vitamin c and k, and calcium, it also has anti-cancer properties. Kale is grown for both edible and decorative enjoyment.


  1. Mmmmm... This sounds delicious!! Cheese and kale - 2 of my favorite foods too... Can't wait for more kale posts!

  2. Kale + Gruyere = Brilliant. Thanks for the recipe, Lauren!

  3. This was delicious! I *may* have increased the amount of cheese, but in any case, a divine way to enjoy kale - thanks!

  4. My goal is to try this on "date night" next week.. I won't let my husband know, as he may not show, but I hope he'll be pleasantly surprised! Jessie


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