Kale With Panfried Walnuts Recipes
QUICK PAN-FRIED KALE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Thoroughly rinse the kale in cold water, soaking it in the water if it seems gritty or sandy. Tear the leaves into chunks and discard the stems.
- Heat the olive oil in a large skillet over medium-high heat. Add the garlic and quickly stir it around to avoid burning. Throw in the kale and use tongs to move it around the skillet. Sprinkle in plenty of salt and pepper and the red pepper flakes. Continue cooking until the kale is slightly wilted but still a little crisp, about 2 minutes. Drizzle over some sesame oil and toss.
- Transfer the kale to a plate and serve it to anyone who has a hankering for a huge dose of beta-carotene and vitamin K!
KALE WITH PANFRIED WALNUTS
Provided by Ian Knauer
Categories Garlic Leafy Green Nut Side Christmas Thanksgiving Vegetarian Quick & Easy Dinner Walnut Kale Fall Pan-Fry Healthy Vegan Christmas Eve Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- Tear kale into large pieces, then cook in a large pot of well-salted boiling water, uncovered, until tender, about 6 minutes. Drain kale, and, when cool enough to handle, press out excess liquid.
- Cook walnuts in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until pale golden, about 5 minutes. Stir in garlic and cook, stirring, until very fragrant, about 1 minute. Add kale and salt and pepper to taste and cook, tossing, until heated through.
- Serve kale warm or at room temperature.
- What to drink:
- Josmeyer Les Folastries Gewürztraminer '05
KALE WITH WALNUTS AND RAISINS
This is a nice recipe for a Nutritarian eating style. It works equally well with other greens like chard or collard greens. You can reduce prep time by using frozen kale and jarred garlic.
Provided by Anne Sainz
Categories Greens
Time 50m
Yield 7 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
- Combine kale with raisins and chickpeas and set aside.
- Chop garlic, mushrooms and walnuts. Combine with pepper flakes and set aside.
- Coat large frying pan or dutch oven (at least 5 quarts) with oil. Add the garlic mixture and sauté for 30 seconds, adding small amount of sherry if needed to prevent sticking.
- Add the remaining sherry, raisins, chickpeas and as much kale as you can fit in the pan. Cover and allow the kale to wilt down. Mix well, continuing to add kale until all has been added.
- Cook until kale is tender, adding small amounts of water if needed to prevent sticking.
Nutrition Facts : Calories 448.6, Fat 13.7, SaturatedFat 1.4, Sodium 86.6, Carbohydrate 66.2, Fiber 13.5, Sugar 16.9, Protein 18.9
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