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.

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Prep Time
5 min
Cook Time
5 min
10 min


  • 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
  • Cholesterol Content 0 mg
  • 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
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g

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