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.

This recipe originally appeared in Clean Eating Magazine.For more healthy recipes, visit

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 1–2 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. Divide mixture evenly among plates, sprinkle with cashews, and season with pepper.

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