Boistfort Valley Farm
Community Supported Recipe Box

Garlicky Braised Kale with Sun-Dried Tomatoes


  • 2 Tbs. extra-virgin olive oil
  • 5 cloves garlic, cut in half, smashed, and peeled
  • 2 Tbs. finely chopped oil-packed sun-dried tomatoes, well drained
  • 1 bunch stemmed tuscano kale leaves, washed and cut into 1-inch ribbons
  • 1/2 tsp. salt
  • Freshly ground black pepper
  • 1/2 cup low-salt chicken stock (canned is fine, but don't use low-fat)
  • 1/2 tsp. balsamic vinegar
  • 1/2 oz. crumbled goat cheese (optional)


serves: 2
dish: side
season: fall

Heat the olive oil in a Dutch oven or a 3- to 4-qt. soup pot over medium heat. Add the garlic and sauté, stirring, until starting to brown, 2 to 3 min. Add the sun-dried tomatoes and stir to combine. Add the kale, tossing to coat it well with the oil. Season with the salt and a few grinds of pepper, and continue stirring until all the kale is wilted. Add the stock, bring to a boil, reduce to a simmer, cover and cook until the kale has softened, about 8 min. Uncover, turn the heat to high, and boil away the remaining liquid, stirring frequently, until the pan is almost dry. Take the pan off the heat. Season with the vinegar and stir to combine. Transfer to a small serving dish or plates. Top with the crumbled goat cheese, if you like.

recipe by Susie Middleton, Hearty Greens Can Chase Away the Winter Blues