Braised Kale with Leeks



This is a simple and delicious side dish that complements well a poached fish such as cod or salmon, a marinated chicken breast or a nice juicy steak.


  • 1 tbsp olive oil
  • 1 bunch black kale
  • 2 large leeks, whites only
  • 6 cloves garlic
  • 1/4 cup vegetable or chicken stock

Thinly slice black kale and leaks (about 1/4″ wide).  Coarsely mince the garlic.

In a hot skillet, heat olive oil, then place garlic and leeks and sauté for a couple of minutes.  Add black kale and stock.  Bring to a boil.

Reduce heat, cover and cook for about 20 minutes or until vegetables are tender.

Salt and Pepper to taste.

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