This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Brawley, who holds a degree in culinary arts and owns The Green Kitchen in Richmond, Va., shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

Braised Kale and Lemon

2 tablespoons olive oil
2 medium shallots, minced
1 scallion, minced, plus thinly sliced green tops for garnish
2 cloves garlic, minced
¼ teaspoon crushed red pepper flakes
1 teaspoon kosher salt and freshly ground black pepper
1 lemon, seeded and very thinly sliced
2 cups low-salt chicken broth
1 large bunch curly kale, de-stemmed

In a large, heavy pot, heat 1 tablespoon oil over medium heat. Add shallot, scallion, garlic, red pepper flakes, salt and pepper. Cook, stirring constantly until softened and fragrant, about 6 minutes.

Add lemon, and cook until the slices are tender and starting to turn light golden brown, about 2 minutes. Add chicken broth and kale to the pot, and cook until tender and bright green, about 4–5 minutes. Season with salt and pepper, and remove from heat.

Divide kale and sauce among 4 shallow bowls, topping with lemon slices. Garnish with sliced green onion tops before serving.