Braised Kale Trio

Use a mixture of different varieties of kale–like red Russian, Tuscan and Portuguese–if you can get your hands on them. A local farmer, Bibianna Love, opened my eyes to the incredible variety of flavors and textures between them. Together, they elevate a simple side dish of greens.

1 tablespoon extra-virgin olive oil
2 cloves garlic, thinly sliced
16 cups kale, zipped, cleaned and roughly chopped
1/4 cup vegetable broth
Sea salt and freshly ground black pepper

Heat oil in a large, deep saute pan or Dutch oven over medium heat, and add garlic. Saute for 1 minute, until golden brown and fragrant. Add kale and vegetable stock to pan, season with salt and pepper, and toss well to coat. Cover pan, reduce heat to medium-low, and cook for 2-5 minutes, tossing occasionally, until kale is crisp-tender.

Remove lid and increase heat to medium-high. Continue to cook for 2-5 more minutes, until any remaining liquid has evaporated and kale is tender but still vibrant.

Season to taste with additional salt and pepper.

Serves 4

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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