Kale greens are incredibly healthy and nutritious, but their tough texture can make them difficult to enjoy raw. Luckily cooking kale greens in chicken broth is a delicious and foolproof way to soften them up while infusing tons of flavor. This versatile cooking technique can transform kale into a comforting side dish or perfectly wilt it for use in soups stews and more.
In this comprehensive guide, we will walk through everything you need to know to cook kale greens to tender perfection in savory chicken broth.
Why Cook Kale Greens in Chicken Broth?
Kale greens contain a bitter, almost spicy edge that can be off-putting when eaten raw Cooking them mellows out that pungent flavor while also softening the sturdy leaves
Chicken broth acts as the perfect cooking medium. It adds a savory richness that balances out kale’s bitterness. The broth permeates the leaves, resulting in silky greens with incredible depth of flavor.
Cooking kale in broth also helps retain nutrients better than other moist cooking methods. The vitamin C, A and K, as well as important minerals locked within kale’s leaves are preserved instead of leaching out into cooking water.
Choosing the Best Kale for Cooking in Broth
The most commonly available kale varieties work great braised in broth:
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Curly kale: Ruffled dark green leaves with a robust cabbage-like flavor. Sturdy texture.
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Lacinato kale: Also called dinosaur or Tuscan kale. Dark blue-green leaves with a more delicate flavor. Becomes silky when cooked.
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Red Russian kale: Reddish purple stems with tender green leaves. Mild sweet flavor.
For the best results, select fresh, crisp kale with no signs of wilting or yellowing. The sturdier the leaves, the better they will hold up to braising.
Prepping Kale Greens for Cooking
Properly prepping kale greens helps ensure even cooking. Follow these steps:
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Remove stems: Strip leaves off the fibrous central stems, which take much longer to cook.
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Wash thoroughly: Rinse leaves well to remove any dirt or grit. Soak and swish in a bowl of water as needed.
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Chop leaves: Stack leaves and slice crosswise into 1-2 inch wide ribbons. Makes for easier eating.
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Blanch (optional): Quickly boil leaves then shock in ice water to pre-cook. Helps mellow bitterness.
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Pat dry: Water will prevent browning while cooking. Pat leaves dry with a towel.
With prepped kale greens and chicken broth ready, it’s time to start cooking!
Braising Kale Greens in Chicken Broth
Braising is the simplest, most foolproof way to cook kale greens in broth. Here is a basic braising recipe:
Ingredients:
- 1 bunch kale greens (8 oz), stemmed and chopped
- 3 cups chicken broth
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1⁄4 tsp red pepper flakes (optional)
- Salt and pepper to taste
Instructions:
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Heat oil in a large skillet over medium heat. Sauté garlic for 1 minute until fragrant.
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Add kale greens and broth. Season with salt, pepper and red pepper flakes if using.
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Bring to a simmer then reduce heat. Partially cover and simmer for 15-20 minutes, until kale is very tender when pierced with a fork.
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Taste and adjust seasoning as needed.
Serve braised kale greens as a side dish, or enjoy wilted into soups, stews, pastas and more!
Cooking Variations
Beyond basic braising, there are several flavorful ways to cook kale greens in chicken broth:
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Sauté: Cook greens in broth only 5-7 minutes for slightly firmer texture. Finish with lemon.
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Soup: Simmer chopped kale in broth 20-30 minutes until fully tenderized. Purée if desired.
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Stew: Braise kale low and slow in a flavorful stew full of vegetables, beans and meat.
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Pasta: Toss bite-size kale ribbons with hot pasta and enough broth to wilt leaves in 3-5 minutes.
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Bake: Top a casserole dish with raw kale then pour over broth mixed with cream. Bake covered at 375°F until tender.
Don’t be afraid to get creative and add ingredients like bacon, tomatoes, beans and spices to complement the kale!
Storing and Reheating Braised Kale
To keep braised greens fresh:
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Let kale cool fully before storing in an airtight container.
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Refrigerate for 3-5 days. The broth helps keep leaves from drying out.
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Reheat gently in a skillet with a splash of broth or water to restore moisture.
For longer storage, brothy kale greens freeze exceptionally well. Portion into freezer bags or containers and thaw before reheating. The broth will keep leaves moist.
Satisfy with Savory, Tender Kale
By braising sturdy kale greens in flavorful chicken broth, you can finally enjoy their impressive nutritional benefits in tender, melt-in-your-mouth form. This simple technique unlocks kale’s versatility so you can incorporate it into all sorts of soups, stews, pastas and sides.
Give braised kale greens a try! Just a short simmer transforms tough leaves into a savory, nourishing addition to any meal.
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Orange juice is even better than red wine vinegar. It is great with the garlic. First had it made thus way at a Cuban restaurant and have been doing it ever since.
Oh boy, I took this basic healthy recipe and corrupted it! Happily. Fried 3-4 strips of chopped bacon, drained off most of the fat, did the rest just the same but during the final cooking added some diced leftover cooked fingerling potatoes, then some soon-to-be-unusable chopped cherry tomatoes, then the bacon and oh my yum.
Saute onions in olive oil on low heat; when golden add garlic. Cook 30 sec-1 min. Add kale to pan with only the water from washing it. Cover and cook until soft and wilted but still green. Remove cover. Add a tablespoon of vinegar of lemon juice (or lemon slices). Season with salt and pepper. Also good with allspice.
Yummy! I had some ricotta and lemon so I made a kind of bed for it….
I decided to throw in a 5 oz pack of baby spinach as the water was evaporating off and after following all of the (very helpful) suggestions. Loved the results! The kale gives some structure to the spinach and and the spinach gives some bright green color to the kale. A happy, tasty surprise!
Love this recipe. However I added some red pepper flakes and a few splashes of heavy whipping cream for heightened flavors.Private comments are only visible to you.
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How To Cook Kale | Flavorful Kale Recipe | How To Make Kale Taste Good
FAQ
Can I cook kale in chicken broth?
Chicken or Vegetable Stock/Broth: A few tablespoons of Chicken or vegetable stock help the kale wilt quickly and add savory depth. (Water works in a pinch.)May 8, 2025
What is the tastiest way to cook kale?
Try frying shredded kale in olive oil, with garlic, and chilli flakes for a few minutes in a frying pan until wilted and tender and a simple side, or finely chop and add to soups, stews and risottos.
Can you put chicken broth in greens?
Place the collard greens and ham hocks in a large pot. Mix in the chicken broth, water, and vinegar. Season with salt and pepper.Nov 21, 2024
What is the most delicious way to eat kale?
Kale can be eaten uncooked incorporated in a salad. It can be eaten hot, wilted in boiling salted water & butter, in much the same way as spinach.