Brown butter and beer braised kale with cranberries and pecans
I absolutely love kale, it’s packed with flavor and nutrients and it’s incredibly quick and easy to cook. Braising kale in beer and brown butter gives the finished dish a really nice nutty flavor and the quick method of cooking ensures that the kale retains its vibrant green color
Yield (serves): 4
Prep time: 10 minutes
Cooking time: 5 minutes
2 bunches kale
2 tablespoons unsalted butter
½ cup (120 ml) beer of your choice
¼ cup (60 ml) chicken stock
1 tablespoon reduced sugar dried cranberries (optional)
3 tablespoons toasted chopped pecans
Sea salt and freshly ground black pepper to taste
1. Firstly prepare the kale by washing it and then cutting out the stem, it is important to cut out the center stem because it can be tough and chewy. Once you have removed the stems to quickly shred the kale roll up the leaves into a cylinder and roughly slice, set to one side.
2. in a large frying pan or sauté pan place two tablespoons of butter and cook on a medium heat until stating to turn a light brown color, at this stage quickly add the beer and chicken stock and turn up the heat to high, bring to the boil and then add the kale.
3. Cook the kale for approximately 3 minutes until most of the moisture has evaporated and the kale is nicely glazed. Add the chopped pecans and seasoning to taste. Transfer to a serving platter and sprinkle with the dried cranberries.
Make sure that the liquid is boiling and the heat is on high before adding the kale, you don’t want to slow cook it because it can lose its vibrant green color if it is stewed for too long.
Instead of using pecans and cranberries why not top the kale with crispy cooked bacon and half a red onion sliced and sautéed in olive oil until caramelized.