Skillet Braised Kale with Garlic
A one-pot keto side dish recipe winner! You'll fall in love with this flavor-packed keto dinner idea!
Servings: 6 servings
Calories: 36kcal
Ingredients
- 4 cups kale
- 1 1/2 cups low sodium chicken broth
- 1 tablespoon butter
- 1 tablespoon dried onion flakes
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Wash the kale and pull the leaves off the stems. Give the leaves a rough chop.
- Add the butter and kale to a large skillet. Heat over medium-high heat until the butter is melted. Cook the kale in the butter for 1-2 minutes.
- Add the chicken stock, garlic, and onion flakes to the kale. Stir well. Put the lid on and turn down the heat, allowing the kale to braise in the liquid for about 10 minutes, stirring every few minutes.
- When the kale is tender, remove the lid and simmer to evaporate most of the chicken stock. You don't want the kale to be bone dry, but not soupy either.
- Season with salt and pepper to taste, and enjoy!
Video
Notes
Recipe Card Tips
- Use mature curly kale, not baby kale. Baby kale turns to mush under this braising time.
- Keep the lid on while braising. It traps the steam that actually cooks the kale low and slow.
- Remove the lid at the end to reduce the liquid. Aim for something neither bone dry nor soupy.
Nutrition
Serving: 0.5cup | Calories: 36kcal | Carbohydrates: 2g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 234mg | Potassium: 121mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1458IU | Vitamin C: 14mg | Calcium: 42mg | Iron: 0.4mg | Net Carbohydrates: 1g