This one-pot healthy kale recipe works wonders to remove almost all of the bitterness from the leafy greens.
Food Styling: Holly Dreesman
Mix up your classic cooked greens and try this delicious kale recipe.
As the greens wilt, they become tender and flavorful.
Credit:Jason Donnelly. Food Styling: Holly Dreesman
Ham and chicken stock infuse each bite with savory, craveable flavors.
The good news is that once you’ve got everything in the pot, it’s fairly hands off.
Simply stir occasionally and that’s it!
Credit:Jason Donnelly. Food Styling: Holly Dreesman
You’ll want to use low-sodium chicken broth in this cooked kale recipe.
As the liquid reduces, it will concentrate the salt and intensify the salty flavor.
You’ll get plenty from the smoked ham hocks.
Credit:Jason Donnelly. Food Styling: Holly Dreesman
Once cooked, you might eat the greens right away or refrigerate them until you’re ready.
Allow the kale to cool completely before transferring to an air-tight container.
Refrigerate the cooked and cooled kale for up to four days.
Credit:Jason Donnelly. Food Styling: Holly Dreesman
Discard any leaves that are bruised or yellow.
Stack the kale leaves a few at a time; cut the kale crosswise into ribbons.
Heat the oil in a large, deep pot over medium heat.
Credit:Jason Donnelly. Food Styling: Holly Dreesman
Cover; cook for 45 minutes.
Taste the broth and add kosher salt as need.
Cook, covered, for an additional 10 minutes.
Credit:Jason Donnelly. Food Styling: Holly Dreesman
Remove the bay leaves.
Makes 8 to 10 servings plus leftovers.
2,000 calories a day is used for general nutrition advice.
