Quick-Braised Kale With Shallots & Gouda Recipe

Name: Quick-Braised Kale With Shallots & Gouda
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large bunches of black kale; 2 shallots, thinly sliced; 2 tablespoons aged gouda, or any hard nutty cheese; 3/4 cup dry white wine; 1 tablespoon olive oil; 3 garlic cloves, minced; 1 pinch red chili flakes; salt and pepper, to taste; 1 drizzle of high-quality extra-virgin olive oil (optional); toasted baguette (optional)

Servings: persons

2 large bunches of black kale
2 shallots, thinly sliced
2 tablespoons aged gouda, or any hard nutty cheese
3/4 cup dry white wine
1 tablespoon olive oil
3 garlic cloves, minced
1 pinch red chili flakes
salt and pepper, to taste
1 drizzle of high-quality extra-virgin olive oil (optional)
toasted baguette (optional)

1
Wash the kale, remove the thick stems, and chop into small pieces.
2
Heat olive oil in a large pan. Add shallots and cook until they begin to soften, about 4 minutes.
3
Add the kale, garlic, and red chili flakes. Season with salt and pepper.
4
Cook until the kale begins to wilt, then add the white wine.
5
Braise the kale for 12-15 minutes, or until it is soft but still has a bite to it.
6
Divide the kale into bowls, top with a shower of Gouda, and drizzle the top with high-quality extra-virgin olive oil (if using).
7
Serve with toasted baguette for mopping up extra sauce.

421

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 large bunches of black kale, 2 shallots, thinly sliced, 2 tablespoons aged gouda, or any hard nutty cheese, 3/4 cup dry white wine, and more.

Yes, Quick-Braised Kale With Shallots & Gouda falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick-Braised Kale With Shallots & Gouda

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