Braised Kale With Red Bell Pepper And Bacon Recipes

BRAISED KALE

Steps:

• Heat the oil in a large skillet over high heat. Add the onions, salt, pepper, and red pepper flakes and stir-fry for 2 minutes. Add the garlic, kale, and stock and cook, stirring occasionally, for 8 to 10 minutes; add a splash of cider vinegar in the last minute of cooking. Remove from the heat. Serve immediately.
• In a large stock pot, over high heat, add the oil. When the oil is hot, add the onions, carrots, and celery. Saute for 2 to 3 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for about 2 hours. Remove the stock from the heat and skim off any scum that is on the surface. Strain the stock through a large fine-mesh sieve. Discard the bones and vegetables.

KALE WITH BACON

Steps:

• In a large saucepan, bring 1 in. of water to a boil. Add kale; cook for 10-15 minutes or until tender. Meanwhile, in a large nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 teaspoon drippings. In the drippings, saute onions and garlic until onion is tender. , Drain the kale; stir into onion mixture. Add the salt, pepper and reserved bacon; heat through.

BRAISED KALE WITH BACON

Steps:

• Remove the outer leaves of kale if damaged or discolored. Cut off the bases of the stems, wash the leaves twice in abundant cold water, and drain. Cut the leaves crosswise into 1-inch strips.
• Heat the olive oil in a wide, heavy skillet over medium heat. Whack the garlic cloves with the side of a knife and toss the min to the oil. Stir in the bacon and cook, stirring, until the bacon and garlic are light golden, about 4 minutes.
• Stir as many of the kale leaves into the skillet as will fit comfortably. Cook, stirring, until wilted enough to make room for more kale. Continue adding the kale, a handful at a time, until all the kale is in the skillet. Season lightly with salt and 1/4 teaspoon crushed red pepper. Cover the skillet, lower the heat to low, and cook, stirring occasionally, until tender, about 10 minutes. If all the liquid in the pan evaporates and the greens begin to stick to the pan, sprinkle a tablespoon or two of water over them. Taste the greens and season with additional salt and red pepper if you like. Serve immediately.

BRAISED KALE WITH BACON AND CIDER

Steps:

• Place a Dutch oven over medium heat. Add bacon; cook 5 minutes or until crisp, stirring occasionally.
• Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon, and set aside.
• Increase heat to medium-high. Add onion to pan; cook 5 minutes or until tender, stirring occasionally.
• Add kale, and cook 5 minutes or until wilted, stirring frequently. Add cider and vinegar; cover and cook 10 minutes, stirring occasionally.
• Add apple, salt, and pepper; cook 5 minutes or until apple is tender, stirring occasionally. Sprinkle with bacon.

BRAISED KALE

Steps:

• Bring a large pot of generously salted water to a boil. Meanwhile, set aside a large bowl of ice water. Add kale to boiling water, return to a boil, and after 1 minute transfer to ice bath. Drain well, and set aside.
• In a large sauté pan, heat oil over low heat and sauté onion, carrot and celery until just softened. Add sherry vinegar and cook until reduced by two-thirds. Add kale and stir to coat, then add chicken broth, honey, 2 teaspoons salt and the pepper. Bring to a simmer and cook, partly covered, until kale is tender, 6 to 8 minutes.
• Transfer kale leaves to a warm bowl, leaving onion, carrot and celery in broth. Strain broth, discarding solids. If there is more than * cup, it may be boiled in a small saucepan until reduced. Adjust salt and pepper as needed, and pour over kale. Serve immediately, or cover and refrigerate for up to 24 hours; gently reheat before serving.

BRAISED KALE WITH BACON AND ONIONS

Steps:

• Cook kale stems and ribs in large pot of boiling salted water until tender, about 10 minutes. Drain. Set aside.
• Cook bacon pieces in heavy large pot over medium heat until brown and crisp, about 4 minutes. Add chopped onions and sauté until tender, about 8 minutes. Add kale leaves, ribs and stems and sauté until leaves are crisp-tender, about 10 minutes. Cover and cook until kale is very tender, stirring often, about 15 minutes. Stir in vinegar. Cook mixture 2 minutes to blend flavors. Season to taste with salt and pepper. Transfer to bowl and serve.

BRAISED KALE

Steps:

• In a very large soup pot, heat the olive oil. Add the garlic and cook over moderately high heat, stirring, just until fragrant, about 30 seconds. Add the chicken stock, then add the kale in large handfuls, letting it wilt slightly before adding more. Season with salt and pepper, cover and cook over moderate heat until the kale is tender, about 5 minutes.
• Remove the lid and cook until the liquid has evaporated, about 3 minutes longer. Transfer to a bowl and serve.

SPICY GARLIC KALE WITH SAUTEED RED PEPPERS

Steps:

• Wash kale. Pull greens away from the stalks, discarding stalks. Shred by hand into small pieces.
• Place kale in steamer basket, and steam until tender (approximately 10 minutes). Remove immediately from heat.
• Heat olive oil in heavy pan over medium-high heat. When the oil is hot, add onions and leeks. Saute until onions are translucent and leeks begin to brown. Add garlic and red pepper flakes, saute for 1-2 more minutes. Add bell pepper slices, and saute until tender (approximately 4-5 minutes). Remove from heat.
• Add kale to pan, and toss ingredients together thoroughly. Add salt and pepper to taste. Serve hot or room temperature.