Ingredients
2/3 c. tomato paste
3 tbsp. granulated sugar
1/4 c. apple cider vinegar
Juice of 1 lime
1/2 tsp. kosher salt
1 tbsp. dark soy sauce
1/4 c. packed brown sugar
2 tbsp. balsamic vinegar
1/2 tsp. smoked paprika
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. ground mustard
1 tsp. freshly ground black pepper
Pinch ground cumin (optional)
2 cloves garlic, grated
1 lb. kale, thoroughly rinsed and patted dry (8 large leaves)
3 tbsp. coconut oil, divided
1 tsp. gochugaru or ½ tsp. crushed red pepper flakes
4 cloves garlic, thinly sliced
1 small onion, finely diced
1 plum tomato, finely diced
1 Cubanelle pepper, thinly sliced into rings
1/2 tsp. kosher salt
1 c. BBQ sauce
2 c. low-sodium vegetable broth or water
Fried onions, for topping
Preparation
Step 1Make BBQ sauce: In a large bowl, stir together all ingredients until smooth. Step 2Strip leafy kale from stalky stems. Tear leaves into 2” pieces and finely chop stems into ⅓” pieces. Keep separate.Step 3In a large pot over medium heat, heat 2 tablespoons oil. Add gochugaru and garlic and stir until fragrant, 30 seconds. Increase heat to medium-high, then add onion, tomato, pepper, kale stems, and salt. Cook, stirring occasionally, until tomatoes begin to caramelize, 10 to 12 minutes.Step 4Add remaining 1 tablespoon oil, then add kale leaves in two batches, allowing the first batch to wilt before adding the second. Once kale is fully wilted, about 6 minutes, add broth and use a wooden spoon to scrape and deglaze the pan. Bring to a simmer, then add 1 cup barbecue sauce, stirring to combine evenly. Step 5Cover pot with lid, reduce heat to low, and gently simmer until kale is completely tender, about 25 minutes.Step 6Top with fried onions before serving.
While this recipe is vegan, it’s inspired by the idea of those smoky little numbers that accompany a good brisket platter. With a homemade BBQ sauce, you get to control just what spices go into the mix, which makes this very easy to customize should you want to turn up the dial on any one flavor. The naturally sweet Cubanelle pepper bonds well with the brown sugar notes in the sauce, the tomato really heightens the umami factor, and the onion is there to tie it all into one savory bite. Be generous with the raw garlic in the beginning and the crispy fried onions at the end—these are the bookends that will seal the deal. If you’ve made this recipe, share your thoughts and comments down below and drop us a line!
