How To Cook Kale Recipes

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

Ingredients

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.

EASY GARLIC KALE

Easy Garlic Kale image

Kale is supposed to have cancer-fighting properties. I love it, but my husband hates it. Cooking it this way is the only way he'll eat it.

Provided by WHIRLEDPEAS

Categories Side Dish Vegetables Greens

Time 25m

Yield 4

Number Of Ingredients 3

Ingredients

1 bunch kale
1 tablespoon olive oil
1 teaspoon minced garlic

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.

Nutrition Facts : Calories 86.9 calories, Carbohydrate 11.4 g, Fat 4.2 g, Fiber 2.3 g, Protein 3.7 g, SaturatedFat 0.6 g, Sodium 48.3 mg

BASIC STEAMED KALE

Basic Steamed Kale image

We have a bumper crop of organic kale (Brassica Oleracea 'Winter Red') in the garden now! Here's an easy recipe for steamed kale. Feel free to add your favorite spices or herbs, extra virgin olive oil, toasted sesame oil, sundried toms, squeeze of lemon juice, etc. that will complement your menu. Our favorite way to serve greens like this is simple: drizzle of extra virgin olive oil, pinch of salt, cracked black pepper, and another drizzle of lemon juice. From Capay Organic/FarmFreshtoYou. This cooking method works well using other greens, too: mustard, Swiss chard, beet greens, collards...

Provided by COOKGIRl

Categories Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

2 bunches fresh kale, washed, ribs and stalks removed (read *Note)
1 garlic clove, finely minced
salt
cracked black pepper

Steps:

*Note: some cooks prefer to leave kale ribs and stalks intact-your choice. Depending on the variety of kale, if the stalks and ribs are thick, I remove them. A salad spinner is handy for washing the kale.
Shred kale finely and place in a steamer basket fitted in a pot. Don't forget to add a couple inches of water to the pot!
Throw in the garlic.
Bring water to the boil. Cover pan, reduce heat to low and steam kale for approximately 10 minutes, or until tender.
Remove from heat to serving dish. Toss with a little bit of oil of choice, if desired.
Season with salt and cracked black pepper to taste.

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Add It to Soups. When adding kale to soups, the greens are cooked down until they're supremely tender while all the nutrients stay right there in your bowl.
Crisp It. It's surprisingly easy to make your own crisp kale chips. All you need is a tiny bit of oil and a hot oven. You can add salt if you like and top them with Parmesan cheese.
Blanch It. Blanching kale softens its tough texture and its infamous bitterness. It also sets the green color, allowing you to cook it further without losing as much green as happens otherwise.
Braise It. Braising means to cook food slowly in a bit of liquid. Kale's natural tough texture responds extremely well to long, slow heat in an enclosed environment.
Roast It. A brief fling in the oven warms and wilts kale with very little effort. Cut it, spread it on a tray, and roast it in a very hot oven for about 5 minutes.
Sauté It. Cooking kale in a frying pan over medium-high to high heat with a bit of butter or oil is a quick and tasty way to serve it. Season it with salt and pepper or add garlic or sweet or chile peppers for extra flavor.
Steam It. Steaming kale is a wonderfully gentle way to handle this tough green. Cut the kale as you want to serve it, set it in a colander or steamer over a pot of boiling shallow water, cover and cook until the kale is tender (about 5 to 10 minutes).
Toss It in Salads. Kale salads can, indeed, be delicious. For those who like to chew a lot, just treat chopped kale like lettuce. If you find raw kale a bit too intense, give the leaves a nice massage first.
Put It in a Smoothie. A handful or two of kale adds tons of nutrients to a smoothie. Green smoothies offer many flavor possibilities and you can take the bite out of kale with sweet fruits like avocado, blueberry, mango, and pear.

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