BRAISED SHORT RIBS WITH SUNCHOKES AND LACINADA KALE
This braised short ribs recipe from Le Cirque chef Craig Hopson is ideal for entertaining because it can be made in advance; reheating will only enhance the hearty flavor.
Provided by Martha Stewart
Categories Beef Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Heat vegetable oil in a large Dutch oven over high heat. Add short ribs and cook, turning, until browned on all sides. Remove from Dutch oven and transfer to a plate.
- Add onion, carrot, garlic, bay leaf, thyme, and peppercorns to Dutch oven; reduce heat and cook, stirring, until vegetables are soft, about 10 minutes. Add wine and port; return short ribs to pot and cook for 10 minutes. Add beef stock to cover meat; cover Dutch oven and transfer to oven until short ribs are fork tender, about 3 hours.
- Transfer short ribs to an 8-by-8-by-3-inch-deep casserole dish; strain braising liquid over short ribs; discard solids and refrigerate for at least 3 hours and up to overnight.
- Remove short ribs from liquid (which should be set like jelly) and trim off any fat. Cut each into equal-sized pieces.
- Transfer braising liquid to a large skillet and heat over medium-high heat until reduced by one-third. Return cut meat to liquid and cook, until heated through, about 15 minutes.
- Divide sunchokes evenly between 4 large shallow serving bowls. Place a few pieced of meat on top of sunchokes; top with kale. Spoon over liquid and serve immediately.
BRAISED KALE
Provided by Food Network
Categories side-dish
Time 22m
Yield 4 side dish servings
Number Of Ingredients 18
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.
BRAISED KALE
Steps:
- Wash, trim and chop the kale. In a large pot heat oil and lightly saute garlic. Add kale and chicken stock. Cook covered for 12 minutes.
CREAMED LACINATO KALE
This preparation is classic for a reason. Obviously, spinach is the usual green recruited for this dish, but I love using tender kale in its place. You can make in advance, then simply warm with the breadcrumbs and top with lemon juice just before serving. This should have a baked feeling, so the oven time is important to achieve the classic "steakhouse side dish" effect.
Provided by Alex Guarnaschelli
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Heat 1 tablespoon oil in a large braiser over high heat. When the oil begins to smoke, add half the kale to the pan. Season with salt and cook, stirring, until the leaves take on a deep green hue and lose 50 to 75 percent of their volume, 2 to 3 minutes. Transfer the kale to a large bowl with the spinach. Repeat with the remaining oil and kale, adding it to the bowl as done.
- Return the braiser to high heat and add the cream. Simmer the cream until it reduces to about 1 3/4 cups, about 5 minutes. Add the cream to the greens and stir to combine. Add the Parmesan, Gruyere, Worcestershire, chile flakes, nutmeg, lemon zest and juice and salt to taste. Return the greens to the braiser and top with the panko and a drizzle of oil. Bake until warmed, 12 to 15 minutes.
SPAGHETTI WITH BRAISED KALE
Provided by Molly Wizenberg
Yield Makes 4 first-course servings
Number Of Ingredients 7
Steps:
- Rinse kale. Drain; transfer to bowl with some water still clinging.
- Heat 2 tablespoons olive oil in heavy large pot over medium heat. Add chopped onion and cook until soft and translucent, stirring occasionally, about 6 minutes. Add sliced garlic and sprinkle with salt; cook until onion is golden brown, stirring occasionally, about 5 minutes. Add kale and remaining 1 tablespoon olive oil and toss until wilted, about 3 minutes. Cover pot and reduce heat to medium-low. Continue cooking until kale is very tender, stirring occasionally and adding water by teaspoonfuls if dry, about 20 minutes.
- Meanwhile, cook spaghetti in medium pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/4 cup cooking liquid. Add cooked spaghetti to kale mixture in pot. Add lemon juice and 2 tablespoons reserved cooking liquid; toss to combine, adding more liquid by tablespoonfuls if dry. Sprinkle spaghetti with grated Parmesan cheese and serve.
SAUTéED KALE
This is a technique that elevates basic sauteed greens into something even more savory and tender.
Provided by Sam Sifton
Categories easy, quick, weekday, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat olive oil in a large sauté pan set over medium-high heat until it shimmers. Add garlic, and cook until soft.
- Add kale to the pan, turn the heat to high and add the stock. Use a spoon to toss the greens in the oil and stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quite green. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes. Season to taste with salt and peppers, add vinegar and toss to combine.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 12 grams, Carbohydrate 6 grams, Fat 14 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 266 milligrams, Sugar 1 gram
BRAISED KALE
Kale: The ubiquitous dark and leafy green that people either love or love to hate. If you fall into the latter camp, this recipe for a savory-sweet variation adapted from North Pond, a restaurant in Chicago, might change your mind. It requires a bit more work than a typical garlic and olive oil sauté, but it's well worth it. Start with blanching the kale in a pot of boiling water (skip this if you don't mind your kale a bit more toothsome). Sauté some onion, carrot and celery in a little oil, then add 1/3 cup sherry vinegar and reduce. Toss in the kale with a little honey, chicken broth and salt and pepper, then cook until the leaves are tender. At this point, you can either go ahead and eat it, or do as they do at the restaurant: strain the liquid and reduce to make a flavorful sauce to pour over the greens.
Provided by Alex Witchel
Categories easy, vegetables, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 4 grams, Carbohydrate 20 grams, Fat 6 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 551 milligrams, Sugar 13 grams, TransFat 0 grams
SMOKY BRAISED KALE WITH TOMATO
This is a hack of a preparation the chef Travis Lett used at his restaurant Gjelina in Venice, Calif., as a pairing for a half-roasted chicken. With its deeply caramelized base of tomato paste and smoked paprika, the kale melts into velvety excellence that can stand on its own with a pile of rice or a baked potato. But it really shines brightly as a supporting player in a feast of poultry, pork or beef. Do two onions seem too many for you? Use one. This is a recipe really to make your own.
Provided by Sam Sifton
Categories vegetables, side dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Place a large, heavy-bottomed, high-sided pot or Dutch oven over medium-high heat and add olive oil. When it shimmers, add onions and garlic and cook until they soften and begin to turn translucent, about 5 to 7 minutes.
- Add tomato paste and smoked paprika, reduce heat to medium, and cook, stirring frequently, until the paste begins to caramelize, about 5 to 7 minutes. Season with salt and pepper, then add stock and vinegar, and allow to come to a boil.
- Add half the kale, cover, and cook for a minute or two, until it wilts. Repeat with remaining kale. Stir to incorporate the onion mixture into the soft kale and simmer until tender, 20 to 30 minutes, partly covered. Season to taste with salt and pepper, drizzle with a little more vinegar, and serve.
Nutrition Facts : @context http, Calories 162, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 8 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 581 milligrams, Sugar 6 grams
BRAISED LACINADA KALE
Serve with Le Cirque chef Craig Hopson's Braised Short Ribs.
Provided by Martha Stewart
Categories Dinner Side Dishes
Number Of Ingredients 5
Steps:
- Heat butter in a large skillet over medium heat. Add onion and garlic and cook, stirring, until soft and translucent, about 5 minutes. Add kale and season with salt; cook, stirring, until soft, about 10 minutes. Add chicken broth and cover; reduce heat to low and cook until tender and dark green, about 25 minutes. Serve immediately.
More about "braised lacinada kale recipes"
LEMONY BRAISED LACINATO KALE RECIPE | WHAT'S COOKING …
From whatscookingamerica.net
Servings 2Estimated Reading Time 2 minsCategory Side DishTotal Time 50 mins
- The thickest part of the center rib of the Lacinato Kale can easily be cut out with a sharp knife. Pile leaves on top of each other and sliced the bunch into 1-inch pieces.
- Bring a large pot of water to a boil, add prepared kale. Cover and cook just until slightly wiled, approximately 3 to 5 minutes. Remove from heat and drain well.
- In a large fry pan or heavy-bottomed pot over low heat, heat olive oil. Add garlic and saute stirring often, until soft. Add kale and wine; cover and cook until almost all the liquid has evaporated. Add 1/4 cup chicken stock and cook until stock is almost evaporated and kale is very tender, approximately 30 minutes. Check for tenderness.
- NOTE: If needed, add the remainder of the chicken stock and cook until done. The kale, depending on your source and how long the kale has been picked, may take even longer to cook. Just add additional chicken stock or water if needed.
15 BEST LACINATO KALE RECIPES TO TRY - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Nov 22, 2022Category Recipe Roundup
- Sauteed Lacinato Kale. The simplest way to enjoy lacinato kale is to saute it. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
- Lacinato Kale Chips. I could munch on these kale chips all day long! This is great because they’re way more healthy than your standard bag of potato chips.
- Lacinato Kale Gratin. My stomach is growling just thinking about this gratin! Super cheesy and very creamy, this five-ingredient gratin is great for a crowd.
- Lacinato Kale and Pecorino Salad. Looking for some winter salad inspiration? Look no further than this kale salad. It has shredded kale, shredded brussels sprouts, olives, pecans, and green onions.
- Garlicky Lacinato Kale. Garlic lovers will gobble up this dish! It includes an entire head of garlic sauteed in vegan butter. Pair it with sauteed kale cooked with soy sauce.
BRAISED LACINATO KALE WITH ONION AND CARROT - KATHRYN …
From thenourishedepicurean.com
Estimated Reading Time 3 mins
BRAISED KALE - JESSICA GAVIN
From jessicagavin.com
BRAISED LACINATO KALE RECIPE -SUNSET MAGAZINE
From sunset.com
3/5 (2)Total Time 1 hrServings 12Calories 39 per serving
- Bring a large pot of water to boil. Chop kale into 1-in. pieces and add to pot. Cover and cook until slightly wilted, 3 to 5 minutes. Drain.
- In a large frying pan or heavy-bottomed pot, cook garlic in olive oil over low heat, stirring often, until soft, about 3 minutes. Add kale and wine and cook, covered, until almost dry. Add chicken stock and cook, covered, until stock is almost evaporated and kale is very tender, about 30 minutes (if kale isn't tender, add more stock and continue cooking). Season to taste with salt and lemon juice.
BRAISED KALE RECIPE | MYRECIPES
From myrecipes.com
BRAISED LACINATO KALE CHIFFONADE - KATHRYN MATTHEWS
From thenourishedepicurean.com
BRAISED KALE WITH PANCETTA - SKINNYTASTE
From skinnytaste.com
BRAISED LACINATO KALE - BIGOVEN
From bigoven.com
BRAISED LENTILS AND KALE RECIPE — COOKS WITHOUT BORDERS
From cookswithoutborders.com
BRAISED KALE RECIPE | MYRECIPES
From myrecipes.com
LACINATO KALE SALAD RECIPE | SIDECHEF
From sidechef.com
BRAISED LACINATO KALE WITH PANCETTA AND ONIONS – ORACIBO
From oracibo.com
SMOKY CORN SALAD, SHEET PAN ROASTED RATATOUILLE WITH SOCCA AND …
From goodmorningamerica.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love