| Prep: 15 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
Assuming the per serving nutrition value is 1/6th the entire recipe’s nutrition, and the whole recipe contains 1314 kcal, 84g fat, 54g saturated fat, 84g carbs, 24g sugars, 6g fibre, 48g protein, and 3.24g salt:
| kcal | fat | saturates | carbs |
| 219 | 14g | 9g | 14g |
| sugars | fibre | protein | salt |
| 4g | 1g | 8g | 0.54g |
The correct nutrition value would be:
| kcal | fat | saturates | carbs |
| 219 | 14g | 9g | 14g |
| sugars | fibre | protein | salt |
| 4g | 1g | 8g | 0.54g |
Growing up in the veritable melting pot that is Louisiana, I’ve always appreciated the impact of culture on cuisine, watching how culinary traditions deepened and intertwined like the roots of the giant oak trees that grace our landscape. One particular dish that fondly bears this imprint is the Braised Kale with Smoked Paprika, a warm comfort dish that brings a humble vegetable to new, scintillating heights.
A Dish That Transcends Cultures
The ‘Braised Kale with Smoked Paprika’ borrows notes of flavors from all over the globe, effortlessly bridging the gap between simple home cooking and gourmet dining. Similar to traditional French stews and Southern greens, it offers a tantalizing smoky and mildly spicy undertone courtesy of the smoked paprika, which marries perfectly with the robustness of kale, and enhances the natural sweetness of caramelized onions.
The Health Perks
Sure, the unique, nuanced flavor profile is enough to make this dish a staple on dinner menus, but let’s delve into the myriad of health benefits kale has to offer. It’s famously packed with antioxidants and vitamin K, and also boasts significant amounts of vitamin A, vitamin C, and fiber. Paired with the heart-healthy olive oil, piquant garlic, and the natural, low-sodium chicken broth, this dish becomes a stealthy powerhouse of good-for-you nutrients
We then add dried cherries or cranberries, whose natural sweetness and tartness beautifully balance the dish, while giving it an added punch of fiber, vitamin C, and anti-inflammatory properties.
The Pairing Possibilities
Given its rich, savory profile, the ‘Braised Kale with Smoked Paprika’ makes a harmonious accompaniment to a myriad of dishes. Consider pairing it with a beautiful roasted chicken or a simple, grilled fish for a wholesome, balanced feast or serve it atop a bed of fluffy quinoa or brown rice for a heartier, vegetarian meal. However you choose to enjoy it, this dish has the capacity to take your meals from mundane to memorable.
What You’ll Need
- 2 tablespoons of extra-virgin olive oil
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 2 teaspoons of smoked paprika
- 1/2 cup of dry white wine
- 2 pounds of kale, ribs removed, coarsely chopped
- 1 cup of low-sodium chicken broth
- 1/2 teaspoon of salt
- 1/4 teaspoon of freshly ground black pepper
- 2 tablespoons of fresh lemon juice
- 1/2 cup of dried cherries or cranberries
Method
Step One
Heat the extra-virgin olive oil in a large pot over medium-high heat. Add the finely chopped onion and cook until softened and slightly browned, about 5-7 minutes.
Step Two
Add the minced garlic and smoked paprika to the pot. Cook, stirring constantly, for about one minute, until the garlic is fragrant.
Step Three
De-glaze the pot by pouring in the dry white wine, scraping the bottom of the pot to loosen any browned bits. Let the wine simmer for a minute or two to reduce slightly.
Step Four
Add the chopped kale to the pot in batches, stirring after each addition so that the kale starts to wilt and makes room for more. Continue until all the kale is added.
Step Five
Pour in the low-sodium chicken broth. Add the salt and freshly ground black pepper. Stir well to combine. Reduce the heat to low, cover the pot, and simmer for about 20 minutes, until the kale is tender.
Step Six
Remove the lid from the pot and increase the heat to medium. Continue to cook the kale, stirring occasionally, for about 5 minutes, or until most of the liquid has evaporated.
Step Seven
Remove the pot from the heat. Stir in the fresh lemon juice and the dried cherries or cranberries. Let the kale sit for a couple of minutes to absorb the flavors, and then serve warm.
