Braised Kale with White Beans
Hearty kale is perfect for the low and slow treatment.
·Oct 19, 2022
While braises are often thought of as meat-heavy, they can also be made with vegetables. Chef Peter Nguyen uses kale, as it’s sturdy enough to stand up to this method of cooking without reducing down to nothing. This braise can be done completely on the stove top, thanks to the insulating heat of our Enameled Cast Iron Dutch Oven. Serve alongside crusty bread for a light meal or pair with a protein in a larger spread. To keep this dish fully vegetarian, you can use vegetable stock instead of chicken.
Braised Kale with White Beans
Hearty kale is perfect for the low and slow treatment.
Peter Nguyen
- 3 tablespoons extra-virgin olive oil
- 1 medium yellow onion, sliced
- 3 cloves garlic, sliced
- ½ teaspoon crushed red pepper flakes
- 2 thyme sprigs
- 1 bunch curly kale, stems removed, roughly chopped
- ½ cup white wine
- 3 cups low-sodium chicken stock or broth
- 2 15-ounce cans cannellini beans, drained and rinsed
- 1 bay leaf
- 1 lemon, juiced
- Kosher salt and freshly ground black pepper
Place Dutch Oven over medium-high heat. Pour in olive oil, and once hot, add onion, garlic, thyme, and crushed red pepper.
Sweat aromatics over medium heat for 8–10 minutes. Add in kale and cook until wilted.
Deglaze the pan with white wine and cook until liquid has mostly evaporated.
Pour in the stock and bring to a boil, then reduce heat to low and add bay leaf.
Bring the mixture to a simmer and add cannellini beans. Cover with lid and let braise until kale is tender, about 20 minutes.
Season with salt and pepper to taste and add lemon juice. Discard bay leaf and thyme sprigs before serving.
