WHY THIS RECIPE WORKS This straight-forward one-pot approach turns kale tender without taking hours or leaving it awash in excess liquid, but this technique will work equally well with any of the sturdy winter greens, such as collards or mustard greens. Adding the greens one handful at a time to the seasoned cooking liquid and letting them wilt briefly before adding more allowed us to fit the large volume of leaves into the pot more easily. When the kale had almost the finished tender texture we wanted, we removed the lid to allow the liquid to cook off. Garlic, lemon, and red pepper is a classic flavor combo, but this cooking method lends itself nicely to different flavors, as in the two variations that follow.

Serves 4 to 6

TOTAL TIME: 55 minutes

INGREDIENTS

• 3 tablespoons extra-virgin olive oil
• 1 onion, chopped fine
• 5 garlic cloves, minced
• ⅛ teaspoon red pepper flakes
• 1 cup chicken broth
• 1 cup water
• Salt and pepper
• 2 pounds kale, stemmed and cut into 2-inch pieces
• 2 teaspoons lemon juice, plus extra for seasoning

INSTRUCTIONS

1. Heat 2 tablespoons oil in Dutch oven over medium heat until shimmering.
2. Add onion and cook until softened and lightly browned, 5 to 7 minutes.
3. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds.
4. Stir in broth, water, and ¼ teaspoon salt and bring to simmer.
5. Stir in kale, 1 handful at a time, and cook until beginning to wilt, about 5 minutes.
6. Cover, reduce heat to medium-low, and simmer, stirring occasionally, until kale is tender, 25 to 35 minutes.
7. Uncover and increase heat to medium-high.
8. Cook, stirring occasionally, until most of liquid has evaporated (bottom of pot will be almost dry and kale will begin to sizzle), 8 to 12 minutes.
9. Off heat, stir in lemon juice and remaining 1 tablespoon oil.
10. Season with salt, pepper, and extra lemon juice to taste.
11. Serve.

VARIATIONS

• GARLICKY BRAISED KALE WITH BACON AND ONION:
  Cook 6 slices bacon, cut into ¼-inch pieces, over medium heat until crisp, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate, then pour off all but 2 tablespoons fat. Substitute rendered fat for 2
  tablespoons oil; 1 red onion, halved and sliced thin, for chopped onion; and cider vinegar for lemon juice. Stir reserved bacon into kale before serving.

• GARLICKY BRAISED KALE WITH COCONUT AND CURRY:
  Substitute 2 teaspoons grated fresh ginger and 1 teaspoon curry powder for red pepper flakes and 1 (14-ounce) can coconut milk for water. Substitute lime juice for lemon juice and sprinkle kale with ⅓ cup toasted chopped cashews before serving.