{"id":36278,"date":"2025-01-13T18:43:31","date_gmt":"2025-01-14T02:43:31","guid":{"rendered":"https:\/\/nourishedkitchen.com\/?p=36278"},"modified":"2025-01-13T18:52:49","modified_gmt":"2025-01-14T02:52:49","slug":"braised-kale","status":"publish","type":"post","link":"https:\/\/nourishedkitchen.com\/braised-kale\/","title":{"rendered":"Cider-Braised Kale with Cherries"},"content":{"rendered":"\n

Years ago, I catered farm-to-table dinners. This braised kale recipe <\/strong>was always a favorite in the autumn when hardy greens were plentiful and the apple season had just begun. <\/p>\n\n\n\n

You start by saut\u00e9ing shallots in a little olive oil before dropping in chopped kale. Dousing the greens with fresh, sweet apple cider allows them to wilt, turning deliciously sweet. While dried cherries bring a beautiful sweet-tart element.<\/p>\n\n\n\n

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Why You'll Love It<\/h2>\n\n\n\n

It's fast<\/strong>. This recipe comes together in about 20 minutes.<\/p>\n\n\n\n

Kale is a micronutrient powerhouse<\/strong>. It's packed with vitamin C, carotenoids, fiber, antioxidants, and minerals such as calcium and potassium.<\/p>\n\n\n\n

It's delicious<\/strong>. Sweet cider and tart cherries bring a vibrant seasonal element to classic braised kale.<\/p>\n<\/div><\/div>\n\n\n\n

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Key Ingredients + Substitutions<\/h2>\n\n\n\n

Kale<\/strong> is a hardy, cold-weather green. You can often find it at farmers' markets in the autumn and winter. Any variety of kale works in this recipe, but red kale is my favorite. I love its rich green color and pops of purple.<\/p>\n\n\n\n

Shallots<\/strong> are perfect for adding a savory element. You can swap in half of a red or yellow onion if you don't have shallots.<\/p>\n\n\n\n

Dried Cherries<\/strong> bring a beautiful, sweet element to the kale.<\/p>\n\n\n\n

Apple Cider<\/strong> adds an element of sweetness and helps to soften the greens, allowing them to wilt quickly in the pan's heat. You can also use apple juice or hard apple cider.<\/p>\n\n\n\n

Apple Cider Vinegar <\/strong>adds acidity. It helps balance the cider's sweetness and the kale's earthy green notes.<\/p>\n\n\n\n

Extra virgin olive oil<\/strong> is my go-to fat for cooking. You only need a little to help break down the onions. Bacon fat is equally delicious.<\/p>\n<\/div><\/div>\n\n\n\n

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Tips<\/h2>\n\n\n\n

Remember, this recipe calls for both<\/em> sweet apple cider and apple cider vinegar. Be careful not to confuse them.<\/p>\n<\/div><\/div>\n\n\n

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6<\/span> servings<\/span><\/span><\/div>\n\n\n<\/div>\n

Braised Kale Recipe<\/h2>\n
Braising hardy greens with sweet apple cider, dried cherries, and a splash of apple cider vinegar creates a tender, flavorful dish with a perfect balance of sweetness and tanginess.<\/span><\/div>\n
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Prep Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Ingredients<\/h3>