Kale Vegetable Medley Recipes
SAUTEED VEGETABLE MEDLEY
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 as a side dish
Number Of Ingredients 4
Steps:
- Toss vegetables together in a medium bowl.
- In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.
- Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly.
- Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. - Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.
- Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.
KALE VEGETABLE MEDLEY
Great, hearty vegetarian main dish. Alone, it has an earthy/plain kind of flavor, so season to suit your tastes. I like tamari, DH likes hot sauce, and DD likes Parmesan on hers.
Provided by TattooedMamaof2
Categories Potato
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Wash the potatoes and cut them into 1/2 inch pieces. Steam potatoes for about 10 minutes after a boil, until they are just tender.
- While the potatoes steam, wash the kale & discard the stems; chop into 1 inch slices. When the potatoes are done, remove from heat, uncover and set aside.
- Heat the oil in a large skillet over medium heat. Add the onion, garlic and thyme; saute, stirring often for about 3 minutes or until the onion softens. Add the kale and cook over low for 20 minutes. Add tomatoes, potatoes and beans and heat for another minute or two. Season with salt & pepper to taste, serve immediately.
Nutrition Facts : Calories 425.6, Fat 3.2, SaturatedFat 0.5, Sodium 43.8, Carbohydrate 88.7, Fiber 13.2, Sugar 5.8, Protein 14.2
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