Kale greens with chicken broth are among the most traditional and nutritious meals. People eat this dish as a part of their diet plan to lose weight, practice healthier eating habits and enhance overall health. If you want a more nutritious diet and know how to cook kale greens with chicken broth, continue reading.
Cook & simmer chopped kale greens in a non-stick pot until tender and add chicken broth, add a piece of boiled chicken, add sliced onion and let it simmer for more than 3 min. Serve with cooked rice.
However, Kale is one of those vegetables many people are afraid to cook. It just seems like such a mystery, not to mention one with many different ways to prepare it.
You will learn the step-by-step procedure in cooking kale greens with chicken broth, so continue reading.
What is kale greens
Kale is an excellent vitamin K, vitamin C, and manganese source. Beneficial for cardiac health, bones, and teeth.
One hundred grams of Kale contain only 33 calories while providing the body with 73% of its daily-recommended dose of vitamin C.
Kale gives antioxidants and dietary fiber, making it an excellent choice for good cardiovascular health. It is also sometimes used to replace collards, which many claims to have a more sulfurous flavor and a ‘bitterer’ taste.
The high amount of vitamins in Kale makes it an excellent food for a vegetarian diet.
Its hearty texture is more like a vegetable than a salad green, making it perfect in a winter salad with dried fruit and crunchy seeds.
Today, Kale leaves are majorly consumed as salads. Some may also use kale leaves with soups or stir-fry recipes. They can be steamed, sautéed, boiled, or roasted. People can eat Kale in several ways for their convenience aside from consuming the leaves raw.
kale leaves benefits
There are lots of many benefits to eating kale leaves ( cabbages ). The most important one is weight loss. There are tons of nutritional contents in it. Besides, these vitamins and minerals improve metabolism, digestion and can prevent a considerable number of diseases.
Kale is low in calories and is excellent for calcium, iron, protein, fiber, and other essential nutrients.
It also contains powerful antioxidants (including beta-carotene) that can help lower your risk for many cancer types, slow aging, and anti-inflammatory.
Kale is also high in vitamins C and K and is a good source of vitamin A and folic acid.
Kale side effects are nothing to worry about as mild and temporary.
According to research at Harvard University.It has phytonutrients (plant compounds) that may help to reduce your LDL or “bad” cholesterol and normalize blood pressure levels.
Kale side effects
Kale also has potential adverse side effects such as digestive problems like constipation or diarrhea.
It might be especially problematic for infants due to its oxalic acid content.
How to cook kale greens with chicken broth – Step by step guide
The secret to preparing healthy and delicious kale greens is to saute them with leftover chicken broth, onion and garlic, and tomato sauce.
This method helps give the flavor of the green while at the same time preserving the vitamins in the greens.
Thoroughly wash the kale leaves to remove any dirt or grit and shake off the excess water.
cut leaves off tough stems
Heat a saute pan over medium-high heat.
Add the olive oil to the hot pan and stir in onions, garlic, and kale greens. Sauté for 2-3 minutes or until the greens are wilted.
Add the broth and scoop onto a serving platter. Serve immediately.
How to cook kale greens southern style
Kale Greens is a southern vegetable often used in collard greens and mustard greens. These are prepared similarly but with slightly different tastes and textures. One of the many great things about kale greens is that they cook quickly.
Southern-style cooking uses vinegar, sugar, and fat to bring out the best of the vegetable. It is a southern-style cooking recipe that does just that.
Ingredients to cook kale greens Southern style:
1 bunch fresh kale
Washed and chopped (stems removed)
1/2 cup butter
1/2 cup water
Salt to taste
1 tablespoon bacon fat or oil.
The following steps can be used to prepare southern-style greens:
1. Trim stems from kale leaves and discard.
2. Wash kale leaves thoroughly in a large bowl of cold water.
3. Remove the large stems from the leaves, removing any leaves that are torn.
4. Add kale leaves to a large pot of boiling water, ensuring that all leaves are completely covered in water.
5. Boil for about 7-10 minutes or until stems from the kale leaves are crisp-tender but not colored or softened.
6. Drain kale leaves and add them to a large mixing bowl filled with ice water at an instant
7. Drain greens again.
8. Add bacon, peppers, and onions and mix well
9. Serve on a plate with a side of cornbread
How to cook kale greens with ham hocks
Cook kale greens with ham hocks by first cutting the stems from the leaves. Follow the steps below for accurate results.
1. Rinse Kale and break or cut it into bite-size pieces.
2. Boil in water for about 15 minutes or until tender.
3. Chop green onions, garlic, and ham hocks into bite-size pieces
4. Add green onions, garlic, ham hocks, and Kale to the pot with sausage and let simmer until cabbage becomes tender.
5. You have to toss in your kale greens, wait until all the water has evaporated, and wait another 15 or 20 minutes before serving.
But don’t be in too big of a hurry to serve them because it is best to eat them at least one hour after cooking.
How to cook kale greens without meat
1. Wash your Kale and remove the leaves from the stems.
2. Cut or tear the leaves into chips.
3. Steam them, sauté them, or arrange on a baking sheet and drizzle with a little olive oil, salt, and a bit of pepper, roast them at 375°F until crispy — about 15 minutes for steamed Kale, 1 to 2 minutes for sautéed Kale, and about 5 minutes for roasted kale.
Cooking Kale for soup will depend on making a hearty winter vegetable soup or cooking up a fresh, light summertime dish.
Here are the simple, step-by-step directions on cooking Kale for soup.
Chop and rinse Kale, sliced onion. Saute garlic, onion in olive oil.
Add vegs and water. Simmer for 5 minutes.
Put tomatoes, stir well.
Add Kale and broth and stir.
Re-heat to high-medium simmer for about 20 minutes (time may vary depending on the type of Kale used).
How to cook fresh kale greens
It’s simple and easy to cook fresh, great-tasting Kale.
Here are five steps:
1. Wash the Kale, remove any damaged leaves, rinse, and pat dry.
2. Rewash the Kale in water mixed with some salt – a tablespoon per quart is a good amount for most greens, though you can adjust this to taste. It helps the Kale soften and no longer taste so strong when cooking it.
3. Cut or tear the kale into large pieces – the bigger, the better/
4. Bring a pot of water to boil and add chopped kale. Boil for 10-20 minutes or until thoroughly cooked (taste test is the best way to determine).
5. Drain and serve.
How to braise Kale
Properly braising Kale allows it to reach practically a buttery stage. It’s tender, rich, and “spreadable.” It works with the tiniest leaves, but using a combination of small, medium, and large is even better.
Braising is the method of slowly simmering food in a small amount of liquid. The process takes a while (30-45 minutes), and it’s important not to overcook the Kale.
It allows it to reach practically a buttery stage. It’s tender, rich, and “spreadable.” It works with the tiniest leaves, but using a combination of small, medium, and large is even better.
First, soak it: Fill a pot with about 2 or 3 inches of water and add the Kale.
Next, take it slow: Bring the water to a simmer and let the kale cook until it’s tender about 10 minutes.
Last, season it: Once the Kale is cooked, drain it and spice it with enough oil and salt to bring out its flavor.
How to braise Kale with garlic
Here are some easy steps to braise Kale with garlic:
First, rinse the leaves under cold water and dry them with paper towels to braise Kale.
Trim off and discard the stems to have 2 or 3 large leaves per serving.
Heat the oil in a large skillet over medium-high heat.
Finally, add garlic and cook for about 1 minute, until golden.
How to braise Kale with vinegar
The method of preparing braised Kale with vinegar consists of the following steps:
Wash and thoroughly dry a large bunch of Kale.
Tear leaves into bite-size pieces, removing any tough stems.
Add the Kale to a large soup pot with 1/2 tablespoon olive oil. Heat on medium until the Kale is crispy, stirring occasionally. It can take 20 minutes, so be patient.
Next, slowly add 3 cups of vinegar and let it come to a simmer. Slice up 2 cloves of garlic and add them to the pot along with 2 tablespoons fresh tarragon. Cover and simmer for 15 minutes.
Remove cover and taste. If the vinegar flavor is too strong, add more Kale or water to adjust it. If it isn’t acidic enough, add more vinegar, but be careful not to make it too acidic because that will ruin the recipe.
How to braise Kale with bacon
Heat your pot with olive oil, add the bacon until it sizzles, then add the onions. Sauté until they begin to soften and become translucent. (You can also use bacon fat if you don’t want to cook your bacon beforehand.)
Another way is to fry bacon strips in a skillet over medium heat for about 5 minutes until cooked but not quite crispy.
Remove cooked bacon from skillet and set aside on a paper towel to drain excess grease.
Add chopped Kale to hot bacon grease in the skillet over medium heat and toss with tongs. – Add broth and continue tossing with tongs until Kale is wilted for about 3-5 minutes.
How to braise Kale with cabbage
Here are a few steps to braise Kale with cabbage. Always rinse washed Kale before using it. It can be done by filling a sink or large bowl with cold water and submerging the vegetables in it.
If they require washing, swish them around gently to remove dirt and sand, this should be accomplished without avoiding food loss due to the aggressive force of splashing water.
A sponge should never be used on edible plants as they absorb this through their leaves.
Once washed, Kale should be patted dry using a paper towel, and the leafy part of the plant stored in an air-tight bag in a dry place for later use. A sturdy wooden spoon can be used for stirring the pot and distributing heat evenly.
Frequently Asked Questions
How do you get the bitterness out of Kale?
The secret to getting the bitterness out of Kale is all in the preparation. To prep, tear it into bite-sized pieces, and remove the stems. Next, take a knife and cut the Kale into raveled strips. Add garlic powder and lemon juice to boast a more bitter taste to your Kale.
Can you overcook kale greens?
If overcooked, kale greens can become tough, bitter, and inedible. To avoid this, add Kale at the end of the cooking process. It’s a great addition to stews, soups, and sautés.
How do you soften Kale for cooking?
The best way to soften Kale for cooking is to wash and pat dry. Place the Kale in a large bowl, and massage lightly with your hands to release and break down the fiber. You can also you household condiments and oils for a more flavorful dish.
What is the healthiest way to cook Kale?
The best way to cook Kale is to sauté it in a little bit of olive oil, garlic, and lemon juice. Frequently steaming should be done at low temperatures (below 200 degrees Fahrenheit) to preserve the nutrients.
Is it better to boil or steam Kale?
Both methods have their merits, but steaming retains Kale’s nutrients and texture better. And contrary to popular belief, it also tastes better.
Steamed Kale is tender, and the stems have a pleasant snappy consistency while the leaves are still intact.
On the other hand, Boiled Kale tends to become mushy and flavorless.
Kale has a great stage and can be eaten in various ways. Although it is slightly bitter, the bitterness will be less noticeable when you know how to cook kale greens with chicken broth. The beautiful Kale will retain its nutrients after cooking, including vitamins A, C, and K and calcium.
- 1 Pan
- 1 Bowl
- 1 bunch kale
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- Kale leaves should be soaked in a big basin of water for about two minutes, or until sand and dirt start to sink to the bottom. Remove the kale from the bowl without allowing the leaves to dry, and take off and discard the stems right away. Make 1-inch-long strips out of the kale leaves.
- In a large skillet, heat olive oil over medium heat. Cook and stir garlic for approximately a minute, or until it begins to sizzle. Place greens in the skillet and cover with a lid.
- Kale takes 5 to 7 minutes to turn bright green and become just little soft when stirred with tongs.