Quick-Braised Kale 
with Goji Berries & Cashews Recipe | Dutch Oven Recipe - Clean Eating Magazine

Quick-Braised Kale 
with Goji Berries & Cashews

Quick-braising can be an ideal method 
for cooking cool-weather greens, but 
make sure to select sturdy varieties such 
as kale, collards and escarole. Here, 
fiber-rich kale is simmered with broth 
and caramelized shallots.
Quick-Braised Kale with Goji Berries & Cashews recipe

Quick-Braised Kale with Goji Berries & Cashews

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 2 tbsp coconut oil
  • 2 shallots, finely chopped
  • 1 large bunch kale, leaves chopped into small pieces, tough stems discarded
  • 1/3 cup low-sodium vegetable or chicken broth
  • 1/4 cup unsweetened dried goji berries
  • 1/4 cup chopped unsalted 
cashews, toasted
  • Ground white pepper, to taste


1. In a large heavy pot, heat oil on medium. Add shallots and sauté for 1 to 2 minutes, until just softened. Add kale and stir until coated in oil. Add broth, reduce heat to low, cover and cook for 5 minutes, until kale is tender but still bright green.

2. Add berries and stir to coat. Season with pepper. Divide mixture evenly among plates and sprinkle with cashews.

Nutrition Information

  • Serving Size: 1 1/2 cups
  • Calories: 180
  • Carbohydrate Content: 17 g
  • Fat Content: 11 g
  • Fiber Content: 2 g
  • Protein Content: 5 g
  • Saturated Fat Content: 7 g
  • Sodium Content: 55 mg
  • Sugar Content: 4 g
  • Polyunsaturated Fat Content: 1 g