Brazilian Sauteed Kale Recipes

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MY FAVORITE SAUTEED KALE



My Favorite Sauteed Kale image

I LOVE kale and this is how I like to make it almost every time. I'm a hot pepper flake chick, but if that's too much for you, just leave it out! Great as a side dish, but I can eat this as my main meal, maybe just add some chickpeas or cannelini beans in at the end, amazing!

Provided by Kozmic Blues

Categories     < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs kale, stems and leaves coarsely chopped
2 tablespoons olive oil
crushed red pepper flakes, to taste (optional)
2 garlic cloves, finely sliced
1/2 cup vegetable stock or 1/2 cup water
salt and pepper
2 tablespoons balsamic vinegar

Steps:

  • Heat olive oil in a large saucepan over medium-high heat.
  • Add crushed red pepper flakes, if using, and let them sizzle a bit in the oil.
  • Add the garlic and cook until soft, but not colored.
  • Raise heat to high, add the stock and kale and toss to combine.
  • Cover and cook for 5 minutes.
  • Remove cover and continue to cook, stirring until all (most) the liquid has evaporated. I like the kale to still remain bright-ish green.
  • Season with salt and pepper to taste and add vinegar.

Nutrition Facts : Calories 154.2, Fat 8, SaturatedFat 1.1, Sodium 75.6, Carbohydrate 18.9, Fiber 3.4, Sugar 1.2, Protein 5.8

SAUTEED KALE



Sauteed Kale image

Provided by Anne Burrell

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

Extra-virgin olive oil
3 cloves garlic, smashed
Pinch crushed red pepper
1 bunch baby kale, stems removed, cut into 1/2-inch lengths
1 bunch black kale, stems removed, cut into 1/2-inch lengths
Kosher salt
1/4 cup chicken stock
1 tablespoon sherry vinegar

Steps:

  • Coat a large saute pan with olive oil and add the garlic cloves and crushed red pepper. Bring the pan to a medium heat and cook the garlic until it gets golden and very aromatic. Remove the garlic and discard.
  • Add the 2 types of kale and stir to coat with the oil. Season with salt and add the chicken stock. Cover and cook for 2 to 3 minutes.
  • Uncover and stir to be sure that the kale is cooked evenly. Let the liquid evaporate. Sprinkle with sherry vinegar. Taste to make sure that the kale is seasoned perfectly.
  • Serve immediately.

SAUTéED KALE



Sautéed Kale image

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

1/4 cup extra-virgin olive oil
3 cloves garlic, peeled and sliced
1 large bunch kale, stemmed, with leaves coarsely chopped
1/2 cup vegetable stock, white wine or water
Kosher salt, freshly ground black pepper and red-pepper flakes to taste
2 tablespoons red-wine vinegar

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

BRAZILIAN COLLARD GREENS



Brazilian Collard Greens image

Unlike slow-cooked southern American treatments of this vegetable, this version retains the collards' vibrant color and satisfying crunch.

Provided by Francis Lam

Categories     one pot

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 4

2 pounds young collards, thick stems removed
2 tablespoons olive oil
9 cloves garlic, minced
Salt

Steps:

  • Wash leaves and drain, but don't dry. Stack a few leaves, with a large one on the bottom, and roll them up in a tight cylinder, so the stem runs along the length of the roll. Hold it tightly, and shave it crosswise into very thin ribbons. Cut all the greens this way.
  • In a large skillet or Dutch oven over high heat, heat the oil until shimmering, add garlic and stir. When the garlic is golden, add the collards, and cook, tossing thoroughly with tongs, until they're all dark green, tender with a little bit of crunch. Add salt to taste.

Nutrition Facts : @context http, Calories 57, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 3 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 224 milligrams, Sugar 0 grams

ITALIAN SAUTEED KALE



Italian Sauteed Kale image

Like other dark-green leafy vegetables, kale is packed with beta-carotene and other antioxidants, which are believed to help prevent heart disease and certain types of cancer. It is also an excellent source of calcium.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 3

1 pound kale
1 1/2 tablespoons olive oil
1/4 teaspoon salt

Steps:

  • Remove stems (and veins, if desired) from kale. Cut or tear leaves into 1/2-inch strips.
  • In skillet, heat oil over high heat. Add kale and salt; toss to coat leaves.
  • Cover; reduce heat. Cook until tender, 30 minutes.

Nutrition Facts : Calories 80 g, Fat 5 g, Protein 2 g

SAUTéED KALE WITH GARLIC, SHALLOTS, AND CAPERS



Sautéed Kale with Garlic, Shallots, and Capers image

Categories     Garlic     Side     Sauté     Vegetarian     Quick & Easy     Low Cal     High Fiber     Kale     Oktoberfest     Healthy     Low Cholesterol     Vegan     Shallot     Capers     Bon Appétit     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 12 servings

Number Of Ingredients 5

1/4 cup olive oil
1/2 cup finely chopped shallots (about 2 large)
4 garlic cloves, minced
2 tablespoons drained capers, chopped
Coarse kosher salt

Steps:

  • Bring extra-large pot of salted water to boil. Add kale and cook until almost tender, about 8 minutes. Drain. Rinse kale under cold running water. Drain again. Coarsely chop kale. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
  • Heat oil in large pot (preferably nonstick) over medium heat. Add shallots and sauté until tender but not brown, about 3 minutes. Add garlic and capers; stir 1 minute. Stir in kale and sauté until tender and heated through, about 7 minutes. Season to taste with coarse salt and pepper. Transfer kale to large bowl and serve.

MARTHA'S SAUTEED KALE



Martha's Sauteed Kale image

Martha especially loves Italian heirloom lacinato or Toscano in this delicious, healthy saute that takes only minutes to make.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 4

1 bunch kale
Extra-virgin olive oil
1 shallot, minced
Kosher salt and freshly ground pepper

Steps:

  • Remove kale leaves from stems; thinly slice leaves crosswise.
  • Heat a large skillet over medium-high. Add a couple tablespoons oil and shallot.
  • Cook, stirring, until shallot is translucent. Stir in kale, season with salt and pepper, and cook until just wilted, about 3 to 5 minutes.

BRAZILIAN SAUTEED KALE



BRAZILIAN SAUTEED KALE image

Categories     Vegetable

Yield 10

Number Of Ingredients 4

5 medium cloves garlic
1/2 teaspoon coarse salt
4 Tablespoons olive oil
2 bunches kale, washed and trimmed

Steps:

  • Mash together salt and garlic to form a paste. Slice kale very thinly. In a medium skillet heat oil, add garlic, salt paste and kale. Cook until kale is bright green and slightly wilted, about 4 minutes. Serve with white rice and black beens (see recipe)

SAUTEED KALE



Sauteed Kale image

Try Bobby Flay's simple Sauteed Kale recipe from Food Network. For a pop of flavor, add a splash of red wine vinegar at the end.

Provided by Bobby Flay

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 1/2 pounds young kale, stems and leaves coarsely chopped
3 tablespoons olive oil
2 cloves garlic, finely sliced
1/2 cup vegetable stock or water
Salt and pepper
2 tablespoons red wine vinegar

Steps:

  • Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

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