Kale Winter Greens With Garlic Recipes

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.

SAUTEED KALE WITH GARLIC

Steps:

• Using a large skillet over lower heat, gently saute the garlic in olive oil.
• Turn the heat to medium and add the kale; continue to saute for about 3-4 minutes, stirring constantly with a spatula.
• Lightly salt & pepper the kale and add a few tablespoons of water while cooking. The steam will help to soften the kale.
• Once the kale is cooked & softened, sprinkle the Parmesan cheese over all.
• Stir in the cheese and serve the kale!

SAUTEED KALE WITH GARLIC

Steps:

• Cook 5 sliced garlic cloves in 1/4 cup olive oil in a pot over medium-low heat until sizzling, 1 minute. Add 1 pound chopped kale and stir until wilted, 3 to 5 minutes. Increase the heat to medium. Add 2 tablespoons cider vinegar, 1/2 teaspoon kosher salt and a pinch of red pepper flakes. Cook, stirring, until tender, 5 minutes.

WARM TASTY GREENS WITH GARLIC

Steps:

• In a 6-qt. stockpot, bring 1 in. of water to a boil. Add kale; cook, covered, 10-15 minutes or until tender. Remove with a slotted spoon; discard cooking liquid. , In same pot, heat oil over medium heat. Add tomatoes and garlic; cook and stir 1 minute. Add kale, parsley and salt; heat through, stirring occasionally.

KALE WITH GARLIC AND CRANBERRIES

Steps:

• Cook kale in a 6-quart pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water), uncovered, until almost tender, 5 to 7 minutes. Drain in a colander, then immediately transfer kale to an ice bath to stop cooking. When kale is cool, drain but do not squeeze.
• Cook garlic in oil in same pot over medium heat, stirring, until fragrant, about 30 seconds. Add kale, dried cranberries, 3/4 teaspoon salt, and 1/8 teaspoon pepper and cook, tossing frequently with tongs, until kale is heated through and tender, 4 to 6 minutes.

WINTER GREENS GRATIN

Steps:

• Lightly butter a 3-quart baking dish. Working in batches, blanch kale in a pot of boiling lightly salted water until just softened, about 3 minutes. Using a slotted spoon, transfer kale to a large bowl of ice water; let cool, then drain. Squeeze out as much excess water as possible by hand and transfer kale to a work surface.
• Repeat with mustard greens, blanching for 2 minutes per batch. Coarsely chop all greens and combine in a large bowl (you should have 6 cups tightly packed greens). Separate clumps and loosen chopped leaves by hand.
• Heat oil in a 12" skillet over medium heat. Add breadcrumbs and cook, stirring frequently, until golden and crispy, 8-10 minutes. Transfer to a large bowl; stir in Parmesan and 1 teaspoon thyme leaves. DO AHEAD: Greens and breadcrumbs can be made 2 days ahead. Cover greens and chill. Store breadcrumbs airtight at room temperature.
• Melt 1 tablespoon butter in a medium saucepan over medium-high heat. Add shallots; cook, stirring often, until slightly softened and light golden, about 5 minutes. Transfer shallots to bowl with greens. Add cream, milk, garlic, and thyme sprigs to same saucepan; bring to a simmer. Cook until mixture is thickened and reduced to 1 1/2 cups, 10-12 minutes. Discard thyme sprigs and garlic; stir in nutmeg. Season mixture with salt and pepper.
• Pour cream mixture over greens in bowl and toss to evenly coat in sauce; season to taste with salt and pepper. Transfer greens mixture to prepared baking dish; sprinkle Gruyère over. Top with breadcrumbs. Cover dish with foil. DO AHEAD: Gratin can be assembled 1 day ahead.
• Preheat oven to 400°F. Bake until filling is hot, about 25 minutes. Uncover and bake until cheese is melted, edges are bubbling, and breadcrumbs are golden brown, 10-20 minutes longer. Garnish with remaining 1 teaspoon thyme leaves.

KALE AND ESCAROLE WITH SHALLOTS

Steps:

• Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add 2 sliced shallots and cook until lightly browned, about 3 minutes. Add 1 head each torn Tuscan kale and escarole and 1/2 teaspoon kosher salt. Cook, stirring, until wilted, 3 to 5 minutes. Add 1 teaspoon grated lemon zest and a pinch of red pepper flakes; season with salt.

WINTER GREENS WITH CHIPOTLE BROTH

Steps:

• Combine vegetable broth, onion, garlic, chipotle pepper, adobo sauce, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a large skillet. Bring to a boil over medium-high heat. Reduce heat to medium; simmer until onion is soft and translucent, about 5 minutes.
• Stir in kale. Cook, covered tightly and stirring occasionally, until just tender, 8 to 10 minutes. Season with more salt, black pepper, and crushed red pepper to taste.

GREENS WITH GARLIC AND CHILES

Steps:

• Heat 2 tablespoons oil in a large skillet over high heat. Add kale and 2 tablespoons water. Reduce heat to medium. Cook, covered, stirring occasionally, until wilted, about 4 minutes. Season with salt. Cook, uncovered, stirring occasionally, until kale is tender, about 15 minutes more.
• Clear a space in center of skillet, and add remaining tablespoon oil, the garlic, and chile. Cook until fragrant, about 1 minute. Stir to combine. Season with salt and pepper.

KALE (WINTER GREENS) WITH GARLIC

Steps:

• Put the greens, with the water that clings to the leaves after washing, in a large pot.
• Add the ¼ cup water and the salt.
• Bring to a boil over moderately high heat and cook, stirring occasionally, until the kale wilts, about 5 minutes.
• If all of the water evaporates, add another ¼ cup or so to the pot.
• Continue cooking, stirring occasionally, until the kale is tender, about 3 minutes.
• Drain.
• In the same pot, heat the oil over moderately high heat. Add the garlic and cook, stirring, for 30 seconds.
• Add the kale and cook, stirring occasionally, for a 5 more minutes.
• Stir in the fresh pepper.
• Serve.
• Note: I use Kale in this recipe, but you can use any kind of winter green you prefer.
• Also, prep. time depends on how well you wash your greens. It takes me a long time because I wash every single green by hand twice. But then most of mine have come out of the garden and are dirty.