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Braised Greens with Kimchi and Grass-Fed Butter

  • 10 Mins

    Prep Time

  • 25 Mins

    Cook Time

  • 4

    Servings

  • 166

    Calories

  • 8g

    Fat

  • 17g

    Carbs

  • 5g

    Protein

Recommended For:

Rheumatoid Arthritis

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Ingredients

  • 3 Tbsp Grass-Fed Butter
  • 2 Bunches Lacinato Kale, stripped from the rib and chopped
  • ½ Jar Refrigerated Kimchi (14 oz. jar)
  • 1 Cup Vegetable Broth
  • Salt & Pepper, to taste

What You’ll Need

  • Measuring Cup

  • Measuring Spoons

  • Cutting Board

  • Knife

  • Deep Skillet

  • Tongs

  • DDairy:

    Replace the grass-fed butter with a vegan alternative or olive oil

Instructions

  • 1.

    Melt Butter & Sauté Melt butter in a deep skillet. Once melted, add the chopped kale and sauté until wilted, about 2-3 minutes.

  • 2.

    Simmer Kimchi Add the kimchi and vegetable broth. Bring mixture to a simmer, then cover and cook on low for 10 minutes.

  • 3.

    Cook Without Lid Remove lid and cook until liquid has been reduced, about 10-12 minutes.

  • 4.

    Salt, Pepper & Enjoy Add salt and pepper to taste and enjoy!

Recipe Created by Meijer Registered Dietitians

Nourishment Notes

Kale

Kale is an incredible source of vitamin K and may also help to lower cholesterol. Kale also contains many antioxidants, which helps to protect cells and may be anti-inflammatory, an important quality for those with rheumatoid arthritis.

Kimchi

Kimchi is a flavorful Korean side dish, traditionally made from fermented cabbage. The fermentation process promotes the growth of healthy bacteria, or probiotics. Probiotics are important for gut health and may improve immunity and the anti-inflammatory response.

RA Cooking Tips

  • Kale

    Strip the kale off the ribs using a kale and greens stripping tool. Chop the kale using a mezzaluna or purchase pre-chopped kale.

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