Easy Crispy Kale Recipe Recipe For Stuffed

EASY GARLIC KALE

Steps:

• Soak kale leaves in a large bowl of water until dirt and sand begin to fall to the bottom, about 2 minutes. Lift kale from the bowl without drying the leaves and immediately remove and discard stems. Chop the kale leaves into 1-inch pieces.
• Heat olive oil in a large skillet over medium heat; cook and stir garlic until sizzling, about 1 minute. Add kale to the skillet and place a cover over the top.
• Cook, stirring occasionally with tongs, until kale is bright green and slightly tender, 5 to 7 minutes.

CRISPY ROASTED KALE

Steps:

• Preheat the oven to 350 degrees F. Arrange 3 oven racks evenly spaced in the oven.
• Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem. Tear large leaves in half. Place the kale in a large bowl of water and wash it well. Drain the kale and dry it in a salad spinner. Dry the bowl, and put the kale back in the bowl.
• Toss the kale with the olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Divide the kale among 3 sheet pans or roast them in batches. If you put too much kale on one pan, it will steam rather than roast and will never become crisp. Roast for 15 minutes, until crisp. Sprinkle with fleur de sel and serve hot.

OVEN BAKED RICE AND SAUSAGE STUFFED KALE LEAVES

Steps:

• Heat the oven to 375 degrees.
• In a medium sized skillet, heat the olive oil over medium heat and cook the garlic, onion and 1/4 teaspoon salt until softened, about 5 minutes.
• Add the cooked rice and 1/4 teaspoon salt to the mixture. Stir well to combine and coat the rice. Set the skillet aside.
• Meanwhile, fill a large pot with water and bring to a boil. Fill a large bowl with ice water.
• Working in groups, blanch the kale for 1 1/2 minutes and then immediately place in the ice water to cool, around 1 to 2 minutes. Remove from the water and place on a paper towel lined plate. Continue this process until all the kale has been blanched and cooled.
• Destem each kale leaf by folding each leaf in half with the stem side facing out (hot dog style). Turn the leaf so that the thick stem is facing towards you. With a knife cut from the base of the leaf to about 2 inches from the end. Separate the leaf from the stem. You should be left with a large leaf with a V-shaped piece missing.
• Place a small spoonful of rice and sausage on the bottom center of the leaf (at the base of the 'V'). Roll the leaf over the mixture, while folding in the sides of the leaf and adjusting the leaf to make sure the mixture is fully covered while rolling. Continue this process until the leaf is completely rolled and stuffed.
• Place the stuffed kale leaves seam side down in an oven safe baking dish. Bake for 18-20 minutes. Serve warm.

32 DELICIOUS WAYS TO USE KALE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a kale recipe in 30 minutes or less!

STUFFED KALE LEAVES

Steps:

• 1. Kale- Wash and cut off steams. If Kale is tough, steam for 7 minutes. Make 12 piles of leaves to make rolls. If needed, you can place several smaller leaves together for the roll.
• 2. Filling- Mix the first 10 ingredients in a large bowl. Add enough liquid to make loose mixture. Divide equally on the 12 piles of Kale leaves.
• 3. Prepare large pot by adding two tablespoons of oil. Roll up kale with filling to make bundles. Place in pot. Cover with spaghetti sauce and water/broth.
• 4. Cook on high until it comes to a boil. Reduce heat to simmer on low for one hour.

LEMON GARLIC SAUTEED KALE

Steps:

• Rinse the kale, and then pull the leaves from the stems. Discard the stems or save to add to homemade stock another day. Coarsely chop kale leaves into randomly shaped pieces, about 2 inches large.
• Heat the olive oil in a wide skillet over medium-high heat. When the oil shimmers, add the garlic and red pepper flakes. Cook, stirring often, until the garlic is soft, but before it browns.
• Add the chopped kale leaves, stock, and 1/4 teaspoon of salt. Cook, tossing the kale around the pan occasionally, until the kale turns bright green, is soft and is wilted, about 7 to 8 minutes. If before the kale is tender, the liquid evaporates, add a little bit more to the pan.
• Taste and adjust with additional salt, and then finish by stirring in the juice from half a lemon.