Garlic and Parmesan Braised Greens

Tags: side - keto - vegetarian - GF - GF vegetarian - GF keto - GF side
Active Time: 30 minutes
Passive Time: 20 minutes
Serves: 4-6

Creamy braised kale that works as a side dish for a variety of dinners

Bon Appetit

• Olive oil: 1/3 cup
  
  
• Garlic: 1 head, sliced crosswise
• Onion: 1 large (yellow works well), thinly sliced
• Salt: to taste
• Pepper: to taste
  
  
• Kale: 2 bunches, ribs and tems removed, leaves torn (see notes)
• Parmesan: 2 oz, finely grated

• Can sub collard greens for kale (or a do a mixture)
• Tear the kale leaves by hand. It's much faster
• You can probably use 1/2 the amount of oil
• When serving, squeeze out the tender garlic cloves and mash into the broth or eat them whole. Discard the garlic skins

1. Heat oil in a Dutch oven over medium heat
2. Arrange garlic halves, cut side down, in pot and scatter onion around; season with salt and pepper. Cook, stirring onion occasionally but keeping garlic cut side down, until the onion is deep golden, about 20 minutes
3. Add kale to the pot by the handful, stirring and letting it wilt before adding more. Season with salt. Cook, stirring often, until all the kale is deep green and wilted, about 3 minutes. Add 1.5 cups of water, cover pot partially with a lid, and cook until liquid is reduced by half and kale is tender, about 12-15 minutes
4. Add Parmesan to braised kale and cook, stirring, until cheese is melted and incorporated - sauce will thicken slightly - about 5 minutes. Taste and season with more salt and pepper as needed