Slow Cooked Green Kale - Live Slow Run Far

Slow Cooked Green Kale

Slow cooked might not sound like the most appealing cooking method when you have a million things on your plate leading up to Christmas – there’s the decorations to put up, the Christmas cards to send out, the gifts to wrap… and the food to cook. I love Christmas with all my heart. Endlessly. But I’ve definitely come to learn that prioritizing tasks and letting go of all these ideas of how things should be the month of December a lot more like what I dream of and a lot less of what I fear. I want it to be a time full of lit candles, sweet treats, warming drinks and music. I want it to be about coming together, embracing the cold weather, wrapping up the year that’s been. And I want it to be about cooking and eating delicious food, at the expense of nothing and no one (except maybe your waistline but that’s ok too!). With that said, prioritize what matters to you. And know that even though this recipe is called “slow cooked”, it’s not going to require your attention for all that many minutes in total. Give it a spot on your stovetop and it’ll mostly take care of itself.

That we’re eating lots of kale around here is no surprise. As a matter of fact, I think our regular dinner guests (aka my mom and stepdad) would wonder what went wrong if the meal isn’t containing kale of some sorts (you can thank us later). Needless to say, we’ll be serving a kale dish for Christmas. Not a massaged kale salad with all the seasonal toppings. Not creamed (a Swedish staple). No, we’re doing a slow cooked (albeit easy) kale recipe this year, bursting with flavor from fresh rosemary. And after that, you’ll have a nutritious, flavorful and slightly unusual kale dish as a part of your Christmas spread (or as a side on any other day, of course).

Note that the kale needs to be blanched for this recipe – if you don’t want to go through the procedure and buy fresh, there’s no harm in grabbing frozen. Just make sure to thaw before you start cooking. Oh, and the lesser amount of chili flakes is for those who don’t like too much of a kick. Pretty self-explanatory. That’s it!

För recept på svenska, klicka här: Rosmarinstekt grönkål med sting

Serves 8 as a side dish

1600 g green curly kale (approximately 800 g frozen)
200 g red onion (approx. 2 medium), thinly sliced
4-6 tbsp olive oil
1-1 1/2 tsp chili flakes
4 sprigs fresh rosemary
1 tsp salt
4 cloves garlic, minced
1 tbsp maple syrup

  1. Bring a large pot of water to a boil. De-stem the kale and rinse the leaves, and when the water is boiling, blanch the leaves for a few minutes. Drain in a colander, and when cooled off enough, squeeze out all the excess liquid (be careful here – it’s easy to burn your fingers when the water from the center is coming out). Roughly chop and set aside. 
  2. Heat up 2 tbsp of olive oil in a heavy bottomed pot (we use an enameled cast iron dutch oven) and cook the onions, rosemary (the whole twigs go in), red pepper flakes and salt over medium-low heat for about 10 min, stirring frequently. Add in the garlic and let cook for one minute until fragrant.
  3. Add the kale, making sure to break up any clusters of leaves. Stir in 2 tbsp of oil and cook uncovered for 45 minutes, stirring every so often. If it looks like the kale is drying out or burning, add in more olive oil and reduce heat slightly. 
  4. Take off from heat, and mix in the syrup. Serve immediately. If preparing in advance, store in the fridge and reheat over medium-low heat stirring frequently until heated through. 

3 thoughts on “Slow Cooked Green Kale”

    1. Hej Ann! Tack så jättemycket för berömmet och för att du tagit dig tid att både läsa och skriva kommentar! Så kul att höra om en annan “svemrikan”, och som dessutom bor i NYC! Hur trivs du hittills? Nu har du ju hunnit bo in dig i flera månader redan, men om vi kan bistå med några tips är det bara att höra av dig 🙂 Vi bodde i downtown, på E 2nd St – var håller du hus? Ta hand om dig, och god jul!

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