White Wine Braised Kale

White Wine Braised Kale
White Wine Braised Kale

We toast garlic and olive oil in a pan and wilt the greens, including mustard greens, collard and Swiss chard. We hit it with a mix of red wine vinegar, ver jus, white wine and salt, and then top it with a nugget of butter and cook until tender.

White Wine Braised Kale

Serves 4


1 tablespoon olive oil
3 cloves of garlic, smashed and chopped
2 heads of kale, clean and chopped
1 tablespoon red wine vinegar
1/2 cup white wine
1 teaspoon butter
salt to taste

  1. Heat a large sauté or saucepan to medium heat.
  2. Add olive oil and garlic and stir until toasted slightly.
  3. Add chopped kale, red wine vinegar, and white wine.
  4. Cook until kale wilts and wine evaporates.
  5. Pull pan off burner, stir in butter and finish with salt to taste.

Note: serve as a side dish with chicken, seafood, or beef.

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