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Braised kale with red wine

Makes 6 to 8 servings


  • 1 large bunch kale, about 2 pounds, wilted leaves, stems, and tough center stalks removed, well washed, drained, and cut into 2-inch pieces
  • 3 tablespoon olive oil
  • 3 tablespoon thinly sliced garlic
  • 1/2 cup shiraz or other full-bodied red wine
  • 1 teaspoon fine sea salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes


Baking Directions:

Pour the oil into a large, heavy-bottomed sauté pan and heat it over low heat.

Add the garlic and sauté for 1 minute.

Add the kale and sauté for 2 to 3 minutes.

Add the wine, salt, pepper, pepper flakes.

Stir and cover the pan to braise with the wine.

Cook until the kale is tender, approximately 10 minutes.

Transfer the kale to a serving dish and serve family-style from the center of the table.