SAUTEED KALE WITH GARLIC AND LEMON
Par-boiling and sauteing kale makes it tender and delicious.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 5
Steps:
- On a cutting board, trim kale by folding a leaf in half lengthwise (at the stem); use a sharp paring knife to slice away from stem; discard stem. Tear leaves into small pieces; rinse in a large colander.
- Cook kale in a large pot of boiling salted water until crisp-tender, 4 to 6 minutes. Drain well.
- Heat oil in a large skillet over medium heat. Add garlic; cook until fragrant, about 1 minute.
- Add kale; season generously with coarse salt and ground pepper. Cook, stirring often, until wilted and tender, 4 to 6 minutes. Sprinkle with lemon juice; toss to combine. Serve immediately.
SPICY SAUTEED KALE WITH LEMON
Bright, bold flavors like chili peppers, lemon, and honey help make this side dish of sauteed kale a standout on the dinner table.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 7
Steps:
- In a large skillet, heat oil and chile over medium-high heat. Add lemon and honey and cook, stirring, until lemon begins to break down, about 2 minutes. Add kale and cook, stirring, until just wilted, about 3 minutes. Add scallions, season with salt, and cook 1 minute. Serve warm or at room temperature.
Nutrition Facts : Calories 68 g, Fat 3 g, Fiber 2 g, Protein 2 g
LEMON GARLIC SAUTEED KALE
This easy, healthy recipe for sautéed kale is delicious. As the kale cooks in the pan, it wilts, turns bight green, and becomes tender. Kale may sound like a boring side, but this is one of our favorite side dishes to make.
Provided by Adam and Joanne Gallagher
Categories Side Dish
Time 20m
Yield Makes 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1/4 of the dish, Calories 118, Fat 11.1g, SaturatedFat 1.6g, Cholesterol 0.9mg, Sodium 197.8mg, Carbohydrate 4.4g, Fiber 1g, Sugar 1.2g, Protein 2g
SAUTEED KALE WITH LEMON
Make and share this Sauteed Kale With Lemon recipe from Food.com.
Provided by ugogirl
Categories Greens
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a large pot, bring 1 inch of water to a boil. Add kale and salt. Cover and cook, stirring once, for 5 minutes or until crisp-tender. Drain.
- Return kale to pot. Drizzle with olive oil. Reheat. Add lemon juice, red pepper flakes and parmesan cheese.
- Toss and serve.
SAUTEED KALE WITH GARLIC
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
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.
GARLICKY, LEMONY KALE
Steps:
- Heat the olive oil in a large skillet over medium heat until shimmering. Add the garlic and cook, stirring constantly, until translucent and soft. Add the kale and stir to coat with garlic and oil. Cook until tender, about 5 minutes.
- Meanwhile, heat a grill pan over medium-high heat. Place the lemon halves cut-side down in the pan and cook without moving until grill marks are visible, about 2 minutes.
- Toast the almonds in a small skillet over medium-high heat until fragrant and slightly golden brown, about 3 minutes.
- Transfer the kale to a serving bowl and squeeze a charred lemon half over the top. Sprinkle with the toasted almonds and pecorino shavings. Serve with the other lemon half on the side. Enjoy!
SAUTéED KALE & RED ONIONS WITH GARLIC AND LEMON
Make and share this Sautéed Kale & Red Onions With Garlic and Lemon recipe from Food.com.
Provided by dicentra
Categories Greens
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Tear the leaves off the kale into bite-size pieces. Slice the stems into 1 inch long pieces.
- Blanch the stems for 2 to 3 minutes. Remove, place in a strainer, quickly rinse under cold water to halt cooking.
- Blanch the kale leaves for 1 to 2 minutes, and rinse in a strainer under cold water. Drain.
- Heat the oil in a medium skillet and sauté the garlic for 1 minute. Saute the onions for 2 to 3 minutes.
- Add the kale leaves, stems and shoyu soy sauce. Sauté for 2 to 3 minutes, stirring constantly.
- Sprinkle the lemon juice over and toss to mix. Serve immediately after adding the lemon juice or the leaves may loose their bright green color.
LEMON-GARLIC KALE SALAD
Here's a snappy, fresh side dish or a light supper: a lemony green salad, rich with tang and crunch. The dressing is nothing more than lemon juice, olive oil, garlic and salt. Its simplicity makes it perfect.
Provided by Julia Moskin
Categories dinner, lunch, quick, salads and dressings
Time 25m
Yield 8 to 12 servings
Number Of Ingredients 7
Steps:
- In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
- In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
- Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
- Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.
Nutrition Facts : @context http, Calories 412, UnsaturatedFat 35 grams, Carbohydrate 8 grams, Fat 42 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 212 milligrams, Sugar 2 grams, TransFat 0 grams
MEDITERRANEAN KALE
Delicious.
Provided by Julia Phillips
Categories Side Dish Vegetables Greens
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the kale, recover, and steam until just tender, 7 to 10 minutes depending on thickness.
- Whisk together the lemon juice, olive oil, garlic, soy sauce, salt, and black pepper in a large bowl. Toss steamed kale into dressing until well coated.
Nutrition Facts : Calories 91.1 calories, Carbohydrate 14.5 g, Fat 3.2 g, Fiber 2.8 g, Protein 4.6 g, SaturatedFat 0.4 g, Sodium 107.8 mg, Sugar 0.2 g
LEMONY KALE AND RADISH SAUTE RECIPE - (4.4/5)
Provided by Treebs
Number Of Ingredients 7
Steps:
- 1.) Roughly chop trimmed kale into bite-size pieces; set aside. 2.) In a large skillet coated with olive oil-flavored nonstick cooking spray over medium heat, cook chopped shallots and garlic 1 minute or until tender, stirring frequently. 3.) Add chopped kale to skillet. Cook 1 minute or until kale is lightly wilted, stirring constantly. 4.) Stir in chopped radishes, pine nuts, lemon zest and chopped fresh rosemary. Cook 1 minute or until heated through, stirring. Season with salt and pepper.
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