Quickkalesaute Recipes
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.
SAUTEED KALE
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
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.
SAUTEED KALE
John Barricelli prepared this recipe on "The Martha Stewart Show" using local kale from Whole Foods. Try it with spice-rubbed pork loin and acorn squash.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 3
Steps:
- Heat olive oil in a large skillet over high heat. Add kale and salt and toss until well combined. Cover, reduce heat, and cook until tender, 5 to 7 minutes.
EASY GARLIC KALE
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
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
QUICK KALE SAUTE
A healthy, quick meal to throw together, especially useful if you don't feel like cooking. If you can find Italian Toscano kale please try it! The Toscano kale can usually be found at farmers' markets or specialty grocery stores, or if you're lucky it can be found at your local supermarket. I give two versions of this recipe for ease in cooking when you have limited ingredients on hand. Serve the kale over hot cooked brown rice or whole grain pasta for a filling meal. Our favorite topping on kale is the splendid copy cat recipe #95888.
Provided by COOKGIRl
Categories Greens
Time 16m
Yield 4-5 serving(s)
Number Of Ingredients 20
Steps:
- Begin by thoroughly rinsing the kale to remove any sand or grit. (For good results use a salad spinner to rinse the kale.) Remove the kale ribs by slicing down each side of rib with sharp knife. Chop kale coarsely. Set aside.
- Heat a skillet on medium heat with 1 teaspoon of oil of your choice as indicated in the two recipe versions above. Do not let oil smoke.
- Brown the nuts carefully in the oil for about 1 1/2 minutes or until light golden. Do not let nuts burn. Remove 1/2 tablespoon of the nuts on paper towel and set aside for garnish.
- Now saute the garlic for one minute along with the nuts then add the bell pepper and cook another minute.
- Add onions and oregano, tossing to coat with oil for another 1 minute. Next add the chopped kale with 1 tablespoon of water or stock. The kale may not fit into the pan very well, but after only a few minutes it will cook down.
- Saute the kale mixture just until wilted but not slimy, about another.
- 2-3 minutes, until water has evaporated. Season kale mixture with salt and pepper.
- Drizzle with a litte bit of lemon juice or lime juice, depending on your recipe.
- Transfer kale to serving platter and garnish with reserved nuts and lemon or lime wedges. Serve with brown rice or pasta with the suggested topping if desired.
Nutrition Facts : Calories 121.7, Fat 11.1, SaturatedFat 1.3, Sodium 3.1, Carbohydrate 5, Fiber 1.4, Sugar 1.3, Protein 2.1
QUICK KALE SAUTE
A healthy, quick meal to throw together, especially useful if you don't feel like cooking. If you can find Italian Toscano kale please try it! The Toscano kale can usually be found at farmers' markets or specialty grocery stores, or if you're lucky it can be found at your local supermarket. I give two versions of this recipe for ease in cooking when you have limited ingredients on hand. Serve the kale over hot cooked brown rice or whole grain pasta for a filling meal. Our favorite topping on kale is the splendid copy cat recipe #95888.
Provided by COOKGIRl
Categories Greens
Time 16m
Yield 4-5 serving(s)
Number Of Ingredients 20
Steps:
- Begin by thoroughly rinsing the kale to remove any sand or grit. (For good results use a salad spinner to rinse the kale.) Remove the kale ribs by slicing down each side of rib with sharp knife. Chop kale coarsely. Set aside.
- Heat a skillet on medium heat with 1 teaspoon of oil of your choice as indicated in the two recipe versions above. Do not let oil smoke.
- Brown the nuts carefully in the oil for about 1 1/2 minutes or until light golden. Do not let nuts burn. Remove 1/2 tablespoon of the nuts on paper towel and set aside for garnish.
- Now saute the garlic for one minute along with the nuts then add the bell pepper and cook another minute.
- Add onions and oregano, tossing to coat with oil for another 1 minute. Next add the chopped kale with 1 tablespoon of water or stock. The kale may not fit into the pan very well, but after only a few minutes it will cook down.
- Saute the kale mixture just until wilted but not slimy, about another.
- 2-3 minutes, until water has evaporated. Season kale mixture with salt and pepper.
- Drizzle with a litte bit of lemon juice or lime juice, depending on your recipe.
- Transfer kale to serving platter and garnish with reserved nuts and lemon or lime wedges. Serve with brown rice or pasta with the suggested topping if desired.
Nutrition Facts : Calories 121.7, Fat 11.1, SaturatedFat 1.3, Sodium 3.1, Carbohydrate 5, Fiber 1.4, Sugar 1.3, Protein 2.1
MY FAVORITE SAUTEED KALE
I LOVE kale and this is how I like to make it almost every time. I'm a hot pepper flake chick, but if that's too much for you, just leave it out! Great as a side dish, but I can eat this as my main meal, maybe just add some chickpeas or cannelini beans in at the end, amazing!
Provided by Kozmic Blues
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat olive oil in a large saucepan over medium-high heat.
- Add crushed red pepper flakes, if using, and let them sizzle a bit in the oil.
- 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 (most) the liquid has evaporated. I like the kale to still remain bright-ish green.
- Season with salt and pepper to taste and add vinegar.
Nutrition Facts : Calories 154.2, Fat 8, SaturatedFat 1.1, Sodium 75.6, Carbohydrate 18.9, Fiber 3.4, Sugar 1.2, Protein 5.8
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