Delicious African-style braised kale and tomatoes. I first made this dish after my friend from South Africa brought this dish to a potluck.

It was gone in minutes, and after talking to her, I couldn’t believe the simplicity of the dish. This is basically my version of it and I get the same lovely reaction when I serve it. Just like my Southern-Style Collard Greens and Jamaican Callaloo.

African-Style Braised Kale And Tomatoes

What is Braised Kale

Braising is done by first sauteing the kale lightly then stewing it slowing in closed cookware. Kale softens its tough texture and sweetens its bitter flavor as it is braised.

Braising was traditionally reserved for tough cuts of meat but works amazing for kale.

Adding tomatoes also help with flavor, extra liquid as they break down.

Ingredients For Braised Kale

  • Olive Oil: Serves as the cooking base, providing a healthy fat that enhances the natural flavors of the other ingredients and helps to soften the onion and tomatoes during sautéing.
  • Onion: Adds a foundational savory depth that becomes sweet when caramelized, enriching the overall flavor profile of the dish.
  • Tomatoes: Contribute juiciness and a slight acidity, which balances the earthiness of the kale and helps to create a richer, more robust sauce.
  • Kale: The star of the dish, kale offers a hearty texture and a slightly bitter flavor, which is mellowed and sweetened by the cooking process. It’s also packed with nutrients, including vitamins A, C, and K.
  • Vegetable Broth: Provides the liquid necessary for braising, helping to tenderize the kale while infusing it with additional flavors. It also forms a light sauce that enhances the dish’s overall moistness and taste.
  • Salt: An essential seasoning, it heightens the natural flavors of the vegetables and helps to balance the sweetness and acidity of the tomatoes.
African Braised Kale And Tomatoes

How To Make African-Style Braised Kale And Tomatoes

First, place kale in a large bowl of water with a half a teaspoon of salt to loosen dirt or debris.
Drain and rinse kale in a colander. Prep kale by removing the stems and tearing them into 2-inch pieces.

If your kale is tender then it is okay to keep the stems for added fiber and chop the kale in 1-inch pieces.

Saute onion in olive oil until soft, add tomatoes and saute until soft. Stir in kale and cook until wilted, add vegetable broth and cover to cook until tender, about 10 minutes.

Season with salt and serve.  I like to keep my kale crunchy so sometimes I braise mine for less than 10 minutes. It is delicious served with Lentil MeatballsBaked PlantainsSmothered Tofu And Jollof Rice.

Best Braised Kale And Tomatoes

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Best Braised Kale And Tomatoes

African-Style Braised Kale And Tomatoes

Easy to prepare and flavorful African-Style Braised Kale And Tomatoes recipe is a  healthy, hearty dish that is ready in less than 20 minutes. Serve braised kale as a side dish.
5 from 12 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: African Briased Kale
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 6 servings
Calories: 60kcal



  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 3 medium tomatoes chopped
  • 1 pound kale stems removed, leaves coarsely chopped
  • 1/4 cup vegetable broth
  • 1/4 teaspoon salt


  • Heat oil in a large pot over medium-high heat. Add onion and saute until softened, about 3 minutes.
  • Add tomatoes and cook until soften and releasing its juices. Stir in kale leaves and stir until wilted, about 2 minutes.
  • Add vegetable broth, cover with a lid and reduce heat to medium-low and cook until kale is tender, about 10-15 minutes. Season with salt and serve.


Calories: 60kcal | Carbohydrates: 6g | Protein: 3g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 178mg | Potassium: 363mg | Fiber: 4g | Sugar: 2g | Vitamin A: 7832IU | Vitamin C: 76mg | Calcium: 199mg | Iron: 1mg