Dinner

Southern-Style Braised Kale Recipe

ByJack Voss December 28, 2025December 28, 2025

Introduction

Southern-Style Braised Kale is a flavorful and comforting side dish that brings traditional Southern charm to your table. Tender kale simmered with smoky bacon, aromatic spices, and a tangy broth makes it a perfect accompaniment to any meal.

The image shows two white plates on a white marbled surface, each filled with cooked kale mixed with small pieces of pale pink bacon and translucent cooked onions. The kale is dark green and slightly wilted, covering most of the plate's surface. One plate has a silver fork resting on it, pointing inward towards the center. Near the plates, there is a small round glass bowl filled with golden yellow olive oil. Two fresh kale leaves with curly edges and a whole yellow onion are also placed on the white marbled surface near the bottom left of the frame. The scene looks simple and fresh, with a clean background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Water
2 teaspoons Sodium-Free Chicken Bouillon
1/4 cup Extra-Virgin Olive Oil
2 tablespoons Apple Cider Vinegar
3 Bay Leaves
1/2 teaspoon Celery Salt
1/4 teaspoon Crushed Red Pepper Flakes
4 slices Bacon
1 cup Yellow Onion, chopped
1 tablespoon Garlic, minced
1 bag Kale

Instructions

Step 1: In a small bowl, combine water, chicken bouillon, olive oil, apple cider vinegar, bay leaves, celery salt, and crushed red pepper flakes. Stir well to mix the ingredients.
Step 2: Heat this mixture in the microwave for 30 seconds to help dissolve the spices. Stir again and set aside.
Step 3: In an extra-large saucepan, sauté bacon, yellow onion, and garlic over medium to medium-high heat. Cook until the bacon begins to brown, about 10 minutes, stirring occasionally.
Step 4: Add the kale to the saucepan, packing it in tightly if needed, as it will wilt down during cooking.
Step 5: Pour the prepared broth over the kale and bring the mixture to a boil, which should take about 3 minutes.
Step 6: Reduce heat to medium-low and simmer uncovered for 40 minutes, stirring every 5 to 10 minutes to rotate the kale leaves from bottom to top.
Step 7: Serve immediately, or refrigerate and reheat when ready to enjoy.

Tips & Variations

For a vegetarian version, replace bacon with smoked paprika and omit the chicken bouillon or use a vegetable bouillon instead.
Adjust crushed red pepper flakes to your preferred spice level for a milder or spicier dish.
Use fresh garlic instead of pre-minced for a more robust flavor.
Adding a splash of hot sauce before serving can enhance the tanginess and heat.

Storage

Store leftover braised kale in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Two white plates contain cooked dark green kale with small pieces of light yellowish onion and tiny bits of pink bacon mixed in, with one plate positioned near the center and the other near the top left corner. A silver fork rests on the right side of the closer plate, partially embedded in the kale. To the right of the top plate, a small clear glass bowl holds a bright yellow olive oil. Below the plates on the white marbled surface lie a green kale leaf and a light brown onion, adding fresh ingredient detail to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen kale for this recipe?

Yes, frozen kale can be used if fresh kale is not available. Just be sure to thaw and drain it well before adding to the saucepan to avoid excess water.

What can I serve with Southern-style braised kale?

This dish pairs wonderfully with Southern classics like fried chicken, cornbread, or black-eyed peas, but it also makes a tasty side for grilled meats and roasted vegetables.