Deliciously Nourishing: The Ultimate Guide to Cooking Kale Greens with Chicken Broth

Kale greens are incredibly healthy and nutritious, but their tough texture can make them difficult to enjoy raw. Luckily cooking kale greens in chicken broth is a delicious and foolproof way to soften them up while infusing tons of flavor. This versatile cooking technique can transform kale into a comforting side dish or perfectly wilt it for use in soups stews and more.

In this comprehensive guide, we will walk through everything you need to know to cook kale greens to tender perfection in savory chicken broth.

Why Cook Kale Greens in Chicken Broth?

If you eat kale greens raw, they can be unpleasant because they taste bitter and almost spicy. Cooking them takes away that strong flavor and makes the tough leaves more tender.

Chicken broth acts as the perfect cooking medium. It adds a savory richness that balances out kale’s bitterness. The broth permeates the leaves, resulting in silky greens with incredible depth of flavor.

Also, cooking kale in broth keeps more of its nutrients than other wet cooking methods. The minerals and vitamins C, A, and K that are locked up in kale leaves stay there instead of leaching out into the cooking water.

Choosing the Best Kale for Cooking in Broth

The most commonly available kale varieties work great braised in broth:

• Curly kale: Ruffled dark green leaves with a robust cabbage-like flavor. Sturdy texture.

• Lacinato kale: Also called dinosaur or Tuscan kale. Dark blue-green leaves with a more delicate flavor. Becomes silky when cooked.

• Red Russian kale: Reddish purple stems with tender green leaves. Mild sweet flavor.

For the best results, select fresh, crisp kale with no signs of wilting or yellowing. The sturdier the leaves, the better they will hold up to braising.

Prepping Kale Greens for Cooking

Properly prepping kale greens helps ensure even cooking. Follow these steps:

• Remove stems: Strip leaves off the fibrous central stems, which take much longer to cook.

• Wash thoroughly: Rinse leaves well to remove any dirt or grit. Soak and swish in a bowl of water as needed.

• Stack the leaves and cut them across the grain into ribbons about 1 to 2 inches wide. Makes for easier eating.

• Blanch (optional): Quickly boil leaves then shock in ice water to pre-cook. Helps mellow bitterness.

• Pat dry: Water will prevent browning while cooking. Pat leaves dry with a towel.

With prepped kale greens and chicken broth ready, it’s time to start cooking!

Braising Kale Greens in Chicken Broth

The easiest and safest way to cook kale greens in broth is to braise them. Here is a basic braising recipe:

Ingredients:

• 1 bunch kale greens (8 oz), stemmed and chopped
• 3 cups chicken broth
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1⁄4 tsp red pepper flakes (optional)
• Salt and pepper to taste

Instructions:

1. Heat oil in a large skillet over medium heat. Sauté garlic for 1 minute until fragrant.

2. Add kale greens and broth. Season with salt, pepper and red pepper flakes if using.

3. Bring to a simmer then reduce heat. Partially cover and simmer for 15-20 minutes, until kale is very tender when pierced with a fork.

4. Taste and adjust seasoning as needed.

Serve braised kale greens as a side dish, or enjoy wilted into soups, stews, pastas and more!

Cooking Variations

Beyond basic braising, there are several flavorful ways to cook kale greens in chicken broth:

• Sauté: Cook greens in broth only 5-7 minutes for slightly firmer texture. Finish with lemon.

• Soup: Simmer chopped kale in broth 20-30 minutes until fully tenderized. Purée if desired.

• Stew: Braise kale low and slow in a flavorful stew full of vegetables, beans and meat.

• Pasta: Toss bite-size kale ribbons with hot pasta and enough broth to wilt leaves in 3-5 minutes.

• Bake: Top a casserole dish with raw kale then pour over broth mixed with cream. Bake covered at 375°F until tender.

Don’t be afraid to get creative and add ingredients like bacon, tomatoes, beans and spices to complement the kale!

Storing and Reheating Braised Kale

To keep braised greens fresh:

• Let kale cool fully before storing in an airtight container.

• Refrigerate for 3-5 days. The broth helps keep leaves from drying out.

• Reheat gently in a skillet with a splash of broth or water to restore moisture.

For longer storage, brothy kale greens freeze exceptionally well. Portion into freezer bags or containers and thaw before reheating. The broth will keep leaves moist.

Satisfy with Savory, Tender Kale

By braising sturdy kale greens in flavorful chicken broth, you can finally enjoy their impressive nutritional benefits in tender, melt-in-your-mouth form. This simple technique unlocks kale’s versatility so you can incorporate it into all sorts of soups, stews, pastas and sides.

Give braised kale greens a try! Just a short simmer transforms tough leaves into a savory, nourishing addition to any meal.