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Braised Kale Kenny


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Braised Kale Kenny


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Braised Kale Kenny

This recipe is really two in one. Start with the braised kale on day one and then use the leftovers for the KailKenny on day two. You get two great dishes with tons of nutrients.


  • Prep Time : 20 min
  • Cook Time : 10 min
  • Ready Time : 30 min




    Braised Kale (4 cups)

    • 1 bunch kale, about 12-14 ounces
    • 2 tablespoons olive oil
    • 1 clove garlic, chopped
    • 1/2 teaspoon crushed red pepper
    • 1-1/2 cups vegetable or chicken stock
    • salt and freshly ground black pepper to taste


    • 2 cups mashed potatoes
    • 3/4 cup chopped, packed braised kale
    • 2-3 scallions, finely chopped
    • 2 tablespoons butter or margarine
    • 3-4 tablespoons whole milk or chicken or vegetable stock
    • salt and freshly ground black pepper to taste


    For the Braised Kale:

    Wash the kale thoroughly, discarding any thick stems. Dry the leaves with paper towels or in a salad spinner. Chop or tear the leaves coarsely. Heat the olive oil in a sauté pan over medium heat. Add the garlic and red pepper and cook briefly. Add the kale and stock and cook, covered, stirring occasionally, for 5-6 minutes or until the kale has wilted. Remove the cover and cook for another minute or until the liquid in the pan has evaporated.

    For the KailKenny

    Place the mashed potatoes in a bowl. Add the kale and scallions and mix them in. Add the butter in chunks and continue to mix until the butter has melted. Add as much liquid as needed to achieve the desired consistency. Taste for seasoning and add salt and pepper to taste. Makes 2-4 servings


    About Ronnie Fein


    Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.

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