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.
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.
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 Meatballs, Baked Plantains, Smothered Tofu And Jollof Rice.
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- Energy: 96 kcal / 401 kJ
- Fat: 5 g
- Protein: 3 g
- Carbs: 12 g
- Preparation: 10 min
- Cooking: 15 min
- Ready in: 25 min
- For: 6 Servings
- 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.