BBQ Braised Kale
Throughout my culinary experiences, I've come across numerous kale recipes, but surprisingly, few of them utilize the rib stems. The beauty of braising lies in its ability to tenderize these stems through a slow, low simmering process, imparting wonderful flavors while eliminating any undesirable toughness. This approach aligns perfectly with my passion for zero(ish)-waste cooking, and I hope it resonates with you as well.To achieve the desired tenderness, start by separating the kale leaves from the rib stems and finely chopping the bare stalks. Sauté these chopped stems before adding the leaves to the mix, providing them with a 10-minute head start in the cooking process.Although this recipe is vegan, it draws inspiration from the smoky accompaniments that typically accompany a delicious brisket platter. By preparing a homemade BBQ sauce, you gain full control over the spice blend, making it highly customizable to suit your preferences. The natural sweetness of the Cubanelle pepper pairs wonderfully with the rich brown sugar notes in the sauce, while the tomato enhances the umami factor, and the onion ties everything together in one savory bite. Don't hesitate to use plenty of raw garlic at the beginning and top it off with crispy fried onions at the end – these elements serve as bookends that seal the deal on this delightful dish.
Ingredients
FOR THE BBQ SAUCE
- 2/3 c. tomato paste
- 3 tbsp. granulated sugar
- 1/4 c. apple cider vinegar
- Juice of 1 lime
- 1/2 tsp. kosher salt
- 1 tbsp. dark soy sauce
- 1/4 c. packed brown sugar
- 2 tbsp. balsamic vinegar
- 1/2 tsp. smoked paprika
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp. ground mustard
- 1 tsp. freshly ground black pepper
- Pinch ground cumin (optional)
- 2 cloves garlic, grated
FOR THE KALE
- 1 lb. kale, thoroughly rinsed and patted dry (8 large leaves)
- 3 tbsp. coconut oil, divided
- 1 tsp. gochugaru or ½ tsp. crushed red pepper flakes
- 4 cloves garlic, thinly sliced
- 1 small onion, finely diced
- 1 plum tomato, finely diced
- 1 Cubanelle pepper, thinly sliced into rings
- 1/2 tsp. kosher salt
- 1 c. BBQ sauce
- 2 c. low-sodium vegetable broth or water
- Fried onions, for topping
Instructions
- Make BBQ sauce: In a large bowl, stir together all ingredients until smooth.
- Strip leafy kale from stalky stems. Tear leaves into 2” pieces and finely chop stems into ⅓” pieces. Keep separate.
- In a large pot over medium heat, heat 2 tablespoons oil. Add gochugaru and garlic and stir until fragrant, 30 seconds. Increase heat to medium-high, then add onion, tomato, pepper, kale stems, and salt. Cook, stirring occasionally, until tomatoes begin to caramelize, 10 to 12 minutes.
- Add remaining 1 tablespoon oil, then add kale leaves in two batches, allowing the first batch to wilt before adding the second. Once kale is fully wilted, about 6 minutes, add broth and use a wooden spoon to scrape and deglaze the pan. Bring to a simmer, then add 1 cup barbecue sauce, stirring to combine evenly.
- Cover pot with lid, reduce heat to low, and gently simmer until kale is completely tender, about 25 minutes.
- Top with fried onions before serving.
Tried this recipe?Let us know how it was!