Poitou Style Braised Beets With Kale Recipe

I absolutely love this beet and kale skillet because it’s like a cozy hug in a bowl, blending earthy flavors with a vibrant splash of color that just makes everything better. Plus, it’s super nutritious and makes me feel like I’m treating my body as kindly as I do my taste buds!

I adore how in my Poitou-Style Braised Beets with Kale, the vibrant colors and rich tastes combine, creating a dish that is not just a feast for the eyes but an explosion of flavor in my mouth. Beets braised in Earth Balance and vegetable broth seek out the sweet taste of these healthy, ubiquitous root vegetables.

Meanwhile, olive oil, poppy seeds, and kale braised with garlic, shallots, and thyme lighten (in weight) and heighten (in taste) the dish. A little red wine vinegar, at the end, brings everything into focus.

Ingredients

Beets are root vegetables brimming with fiber and antioxidants, bestowing an earthy sweetness.

Kale: This rather bitter leafy green is high not only in vitamins A and C but also in K.

It is a stunning plant with wide, dark, ruffled leaves and a striking upright form.

Garlic: Renowned for its power to boost immunity, it brings a deeply aromatic and potent flavor.

Heart-healthy fats contribute to the smoothness and overall flavor of food.

Red Wine Vinegar: Offers a sharp and tangy bite that ensures the sweetness of roasted beets is perfectly juxtaposed with the flavor of this vinaigrette.

Ingredient Quantities

• 4 medium beets, peeled and quartered
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 bunch kale, stems removed and leaves chopped
• 1 cup vegetable broth
• 2 tablespoons red wine vinegar
• 1 teaspoon fresh thyme leaves
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Heat your oven to 375°F (190°C).

2. In a large stovetop-safe skillet or Dutch oven, pour in the olive oil and warm it over a medium flame.

3. Add the diced onion and cook until clear, around 5 minutes.

4. Add the minced garlic and cook for one more minute, or until fragrant.

5. Stir in the quartered beets, coating them in the onion and garlic mix.

6. Add the vegetable broth and simmer.

7. Place the skillet in the oven and cover it. Set the oven to preheat, then bake the beets for 45 minutes or until tender.

8. Take the skillet out of the oven and put it back on the stove. Stir in the chopped kale, red wine vinegar, and fresh thyme leaves.

9. Heat on medium until the kale is wilted, about 5 minutes. Stir now and then to check that everything is cooking nicely together.

10. Add salt and freshly ground black pepper to taste, then serve warm.

Equipment Needed

1. Oven
2. Stovetop-safe skillet or Dutch oven with lid
3. Knife
4. Cutting board
5. Measuring spoons
6. Measuring cup
7. Wooden spoon or spatula
8. Oven mitts

FAQ

• Q: Can I use canned beets instead of fresh?A: For the best flavor and texture, use fresh beets. If need be, you can use canned beets—but adjust the cooking time, as they are already cooked.
• Q: What type of kale is best for this recipe?A: Curly kale or Lacinato (dinosaur) kale are good for this recipe. Each type brings a texture that is hearty enough to hold up during braising.
• Q: Can I substitute another green for kale?A: Yes, you can use Swiss chard or spinach as substitutes, but cook them for a shorter amount of time.
• Q: Is it necessary to peel the beets?A: To remove bitterness and achieve a smoother texture, it is recommended to peel. But if you want a more rustic dish, feel free to leave the skins on.
• Q: How can I make this recipe more filling?A: For added protein and heartiness, incorporate cooked quinoa, lentils, or chickpeas.
• Q: Can I make this recipe in advance?Q: Can this be made ahead? If so, how do I store it, and what do I need to do to get it to the serving stage?

  A: Yes, it can be made a day ahead. Refrigerator storage is okay, and to reheat it, just do so gently.

• Q: Is there a substitute for red wine vinegar?Yes, for a slightly different flavor profile, you can substitute apple cider vinegar or lemon juice.

Substitutions and Variations

Beets: Use carrots or sweet potatoes instead. Peel and cut into quarters.
Substitute grapeseed oil or sunflower oil for olive oil.
Onion: Replace with shallots or leeks.
Garlic: Use garlic powder instead, measuring 1/4 teaspoon for each clove required by the recipe.
Kale: Use Swiss chard or spinach in its place.

Pro Tips

1. Roast the beets separately for enhanced flavor: Before adding them to the skillet, roast the quartered beets on a baking sheet with a little olive oil and a pinch of salt at 375°F (190°C) for about 25-30 minutes. This will caramelize them and develop a deeper, sweeter flavor.

2. Use high-quality olive oil: A good extra-virgin olive oil will enhance the overall flavor of the dish, complementing the earthy beets and aromatic garlic.

3. Massage the kale: Before adding the chopped kale to the dish, massage it with a little olive oil and a pinch of salt. This will help tenderize the kale and reduce its bitterness, making it more enjoyable.

4. Add a touch of sweetness: Consider adding a teaspoon of honey or maple syrup along with the red wine vinegar to balance the acidity and enhance the natural sweetness of the beets.

5. Finish with a sprinkle of nuts or seeds: Top the dish with toasted walnuts or sunflower seeds before serving. This will add a delightful crunch and additional flavor contrast to the tender beets and wilted kale.