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Braised kale with cherry tomatoes

Serves 6

Dietitian Tip

Kale holds its texture well in cooking. Although any variety will work in this dish, curly, dark green dinosaur kale looks spectacular, especially alongside a mix of red, yellow and orange cherry tomatoes.

Ingredients

  • 2 teaspoons extra-virgin olive oil
  • 4 garlic cloves, thinly sliced
  • 1 pound kale, tough stems removed and leaves coarsely chopped
  • 1/2 cup low-sodium vegetable stock or broth
  • 1 cup cherry tomatoes, halved
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Directions

In a large frying pan, heat the olive oil over medium heat. Add the garlic and saute until lightly golden, 1 to 2 minutes. Stir in the kale and vegetable stock. Cover, reduce the heat to medium-low, and cook until the kale is wilted and some of the liquid has evaporated, about 5 minutes.

Stir in the tomatoes and cook uncovered until the kale is tender, 5 to 7 minutes longer. Remove from the heat and stir in the lemon juice, salt and pepper. Serve immediately.

Nutritional Analysis (per serving)

Serving SizeAbout 1 1/2 cups
Calories70
Carbohydrate9 g
Cholesterol0 mg
Fiber3 g
Protein4 g
Sodium133 mg
Monounsaturated Fat1 g
Saturated Fat0.5 g
Total Fat2 g

Last updated: April 5th, 2017

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