Braised Greens with Garlic and Sun-dried Tomatoes

Source: Original recipe by Debra Brammer, ND, Bastyr’s associate clinical dean of naturopathic medicine
Prep time: 5 minutesCooking time: 15 minutesTotal time: 20 minutes


Cooking nutrient-rich kale with a bit of oil helps you better absord the fiber that's so prevalent in the dark leafy green vegetable. Debra Brammer, ND, clinical dean of naturopathic medicine at Bastyr Center for Natural Health, presented this recipe during a talk called "Herbs to Support Immunity," part of the 2011 Living Naturally fall lecture series at the clinic. Watch the talk in its entirety and view Dr. Brammer’s other immune-boosting recipes via the article “Bastyr Dean Shares Recipes for Immunity.”


2 bunch
kale, stems removed and sliced in ribbons (or any dark leafy green)
1 tbsp
olive oil
6 clove
garlic, chopped into small pieces
2 tbsp
chopped sun-dried tomatoes (packed in oil or rejuvenated by soaking)
1⁄2 cup
fat-free organic chicken broth
1 dash
balsamic vinegar (or 1/2 tablespoon lemon juice)


Wash, clean and prepare vegetables. Add olive oil and garlic to a skillet and begin to saute. When garlic becomes translucent to golden, add the sun-dried tomatoes and continue to saute. Add the kale and stir as it wilts down (1 to 2 minutes). When kale is wilted and slightly cooked, add the chicken broth and simmer until most of the liquid is gone (5-10 minutes). Add a dash of balsamic vinegar, stir and serve