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Kale Braised in Chile Broth

Prep Time:25 Minutes
Cook Time:35 Minutes

Nutritional Information

Slow braised kale served with a spicy pot liquor.


  • 4 cups chicken stock or low-sodium broth
  • 2 each guajillo chiles, stemmed
  • 2 each dried árbol chiles, stemmed
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 2 tablespoons extra-virgin olive oil
  • 1 each garlic clove, minced
  • 2 pounds kale, stems discarded and leaves chopped
  • to taste Kosher salt


  • 1. Preheat EGG to 350 degrees F, using direct heat and a cast iron grate. In a cast iron Dutch oven, bring the stock just to a boil. Remove from the heat and add the guajillo and árbol chiles and let stand until the chiles are softened, about 20 minutes. Transfer the chiles and stock to a blender. Add the oregano and cumin and puree. Strain the broth through a fine sieve back into the Dutch oven. Return the Dutch oven back to the EGG.
  • 2. Add the kale to the chile broth and bring to a boil. Cover partially and simmer over moderately low heat until the kale is tender and the broth is slightly reduced, about 35 minutes. Season with salt to taste and serve hot.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828