This recipe works for both kale and collard greens. I chose to make kale this time. Kale is supposed to be extremely good for a person- packed with vitamins and nutrients that can protect you against oxidative stress, chronic inflammation, and cancer.
My husband rated Braised Kale an 8 and I rated it a 7. Here’s how to make it for yourself:
- 1 bunch collard greens or kale (6-8 cups chopped)
- 2-3 garlic cloves, minced
- 1/4 cup water
- 2 tsp vegetable broth
- 2 tsp low-sodium Tamari (soy sauce)
- 1 tsp balsamic vinegar
Wash greens, remove stems, then chop leaves into 1/2-inch wide strips (this helps ensure even cooking). Combine broth, Tamari, vinegar, garlic, and water in a large pot or skillet. Cook over high heat about 30 sec. Reduce heat to medium-high, add chopped greens, and toss to mix. Cover and cook, stirring often, until greens are tender, about 5 minutes (steaming kale actually increases its ability to perform functions such as lowering cholesterol).
This recipe was tasty and very easy! We combined it with Sweet Potato Fries and the Aristotle Was Wrong Smoothie for a tasty and nutritious dinner. 🙂