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Braised Kale

Best Ever Braised Kale

Four unlikely words make the ultimate green edition to any plate
Course Side Dish
Cuisine American
Keyword braised kale, how to make cooked kale taste good, pancetta braise kale
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 servings
Calories 334kcal
Author Lauren


  • 1 tablespoon olive oil extra virgin
  • 1 head curly kale stems removed
  • 3 ounces pancetta finely diced
  • 1 shallot minced
  • 2 cloves garlic minced
  • ½ cup white wine
  • teaspoon red pepper flakes


  • Heat a large sauté pan over medium-high heat.  Add olive oil and pancetta.  Cook for 2 minutes, stirring occasionally.
  • Reduce heat to medium, add shallot and cook for 1 minute.  Add garlic and cook an addition 30 seconds.
  • Add the kale and cook for 1 minute.  The leaves will sizzle a bit in the pan.
  • Add white wine and red pepper, stirring so all the leaves are steamed by the white wine.  Cook for 8 to 10 minutes until the leaves are soft and wilted and the wine is reduced.  There should only be about 2 teaspoons of liquid in the pan.


Calories: 334kcal | Carbohydrates: 11g | Protein: 9g | Fat: 25g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 313mg | Potassium: 502mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6547IU | Vitamin C: 80mg | Calcium: 116mg | Iron: 2mg