Braised Kale
This is a tasty recipe that your students are sure to love!


  1. Carefully wash kale at least twice, gently rubbing leaves and lifting kale out of water. Drain well and pat dry or dry in a salad spinner. Remove and discard stems and inner ribs or save for another use. Chop leaves coarsely. Set leaves aside.
  2. Stir chicken base or bouillon crystals together in a measuring cup or bowl. Set aside.
  3. Heat oil and butter or margarine in a large skillet that has a lid over medium-high heat.
  4. Sauté Canadian bacon or ham in the oil/butter mixture until lightly browned. Add garlic and onion and sauté 2 minutes. Add salt, black pepper and cayenne. Stir to combine.
  5. Stir half the kale to the skillet. Add water/chicken base or bouillon mixture into skillet. Cover, reduce heat and simmer 5 minutes.
  6. Uncover skillet. Stir in remaining kale. Cover and simmer another 5 to 10 minutes until kale is tender when tasted.


  • 1 lb fresh kale, about 6 cups leaves
  • 1/2 t. chicken base or granulated bouillon crystals
  • 1/2 c. water
  • 1 t. vegetable oil
  • 1 t. butter or margarine
  • 2 slices turkey bacon, Canadian bacon or ham, chopped
  • 1 T. finely diced garlic
  • 1 T. finely diced onion
  • 1 pinch salt
  • 1/4 t. pepper
  • 1 dash cayenne

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