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.
KALE AND SAUSAGE SAUTE
I always wanted to find a great way to prepare kale and found a great salad in the deli of a local grocery store. At first this was an attempt to re-create this salad but has since morphed into a lovely but very different dish. I hate overly cooked greens - the texture grosses me out, but with the kale it stays nice and crisp. You can serve it hot as an entree or side dish, but it also saves nicely in the refridgerator as a cool salad for lunch the next day.
Provided by Chef Sweet tooth
Categories One Dish Meal
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Stem the kale and chop into smaller pieces.
- Slice the onion and chop up the bell pepper and carrots. Cut the turkey keilbasa sausage into 1/4 inch rounds.
- Heat oil in a large saucepan, or a large fry pan with high sides.
- Add the garlic to the pan and let saute for about 30 seconds.
- Add the onion, carrots, and bell pepper and cook until the onion becomes somewhat translucent and the other vegetables tender, about 5-7 minutes. Stir frequently so nothing burns.
- Add the turkey keilbasa sausage and saute a minute more.
- Add the kale and gently toss so that the other cooked vegetables become incorporated. Cook about 2-3 more minutes, just until the kale starts to become tender and slightly wilted.
- Warning. Don't cook the kale too long or it will become tough and chewy. YUCK!
- Sprinkle it with salt and pepper to taste.
- Enjoy!
- You may need more olive oil, and you can add more or less of any ingredient you like.
Nutrition Facts : Calories 178.6, Fat 7.8, SaturatedFat 1.1, Sodium 64.8, Carbohydrate 25, Fiber 5.7, Sugar 7.7, Protein 5.3
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.
KALE, SAUSAGE AND MUSHROOM STEW
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put olive oil in large deep skillet or casserole, and turn heat to medium-high; a minute later, add sausage and cook without stirring until well browned on one side, about 5 minutes. Meanwhile, chop kale stems into 1/2-inch lengths and shred leaves.
- Stir sausage and let it brown a bit more. Remove it with a slotted spoon (don't worry if it isn't cooked through). Cook mushrooms in remaining fat, stirring occasionally, until lightly browned, about 10 minutes. Remove with a slotted spoon and keep warm.
- Add kale stems and cook, stirring frequently, until they begin to brown, in 3 or 4 minutes. Turn heat to medium and add garlic, paprika or chili flakes, kale leaves, salt and pepper; stir and cook about 1 minute. Return sausage to pan and add stock or water. Raise heat to high and cook about 5 minutes, stirring occasionally and scraping bottom of pan with wooden spoon. Add salt and pepper to taste, ladle stew into bowls and top with reserved mushrooms.
Nutrition Facts : @context http, Calories 501, UnsaturatedFat 23 grams, Carbohydrate 20 grams, Fat 38 grams, Fiber 6 grams, Protein 25 grams, SaturatedFat 12 grams, Sodium 990 milligrams, Sugar 6 grams
CAJUN KALE, SAUSAGES, AND RICE
This was a recipe posted on one of the local News sites. It is so yummy! I have used chicken sausage and Andouille. I have never used the cheese listed in the recipe and I use a good louisiana hot sauce once I get it in my bowl. Here for safe keeping. Hope you all enjoy it too
Provided by BethanyJoseph
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a wide, heavy-bottomed saute pan with a lid, or a soup pot, heat 1 tsp olive oil over medium heat.
- Add sausage and lightly brown, 3-4 minutes.
- Remove sausage and set aside.
- Add remailing oil to same pot and saute onion, celery, and red pepper over medium heat for 4 minutes.
- Add garlic and cook and additional minute.
- Stir in rice to coat with oil.
- Add water, tomatoes, thyme, and salt.
- Place kaleon top without mixing in, cover, and boil for 2 minutes.
- turn heat to low, cover, and simmer for 20 minutes until rice is done (35-45 minutes for brown rice).
- Stir in reserved sausage and cheese (if using). Cover again for a minute to let cheese melt.
- Add your favorite hot sauce (I use Cayenne concoction).
Nutrition Facts : Calories 587.6, Fat 9.8, SaturatedFat 1.4, Sodium 1003.4, Carbohydrate 114.3, Fiber 15.6, Sugar 2.9, Protein 27.2
NORTH GERMAN GRUENKOHL (KALE) AND SAUSAGE
A north German specialty, Gruenkohl (kale) and sausage was something with which my mother-in-law warmed our hearts and tummies in the winter. The north Germans serve this with boiled potatoes.
Provided by LynJudd
Categories World Cuisine Recipes European German
Time 1h45m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a pot of water to a boil, and stir in the kale; boil for 1 minute, and remove from the water with a slotted spoon. Set the blanched kale aside.
- Place bacon into a large skillet over medium heat, and cook until browned, stirring frequently, about 8 minutes. Stir in the onion, and cook until translucent, about 5 minutes. Stir in the blanched kale, and cook until kale is bright green and starting to turn tender, about 4 minutes. Pour in enough water to cover, and bring the mixture to a boil. Reduce heat to a simmer, and stir in the beef bouillon granules and nutmeg. Simmer the kale until tender, about 30 minutes.
- Stir the mustard into the kale, and lay the ham slices and sausage links on top. Simmer the kale, ham, and sausages until the sausages are cooked through, about 35 more minutes. Season to taste with salt and black pepper before serving.
Nutrition Facts : Calories 827.7 calories, Carbohydrate 17.8 g, Cholesterol 160.8 mg, Fat 66.1 g, Fiber 2.9 g, Protein 38.7 g, SaturatedFat 29.2 g, Sodium 2599.1 mg, Sugar 4.5 g
SAUTEED KALE WITH APPLES
The stems can be tough on kale, so remove as much of the stem as possible.
Provided by suzanne
Categories Side Dish Vegetables Greens
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat olive oil in a large skillet over medium heat; cook and stir onion until tender, about 4 minutes. Add apples, vinegar, salt, and pepper; cover skillet and cook until apples are tender, about 3 minutes. Add kale; cover and cook until kale is tender, 4 to 5 minutes.
Nutrition Facts : Calories 122.6 calories, Carbohydrate 21.6 g, Fat 4 g, Fiber 4 g, Protein 3 g, SaturatedFat 0.6 g, Sodium 87 mg, Sugar 9.6 g
FETTUCCINE WITH SAUSAGE AND KALE
Hearty ingredients load this quick Italian dinner with spicy, cheesy flavor.
Categories Leafy Green Pasta Pork Sauté Quick & Easy Sausage Fall Spring Simmer Gourmet
Yield Makes 4 to 6 main-course servings
Number Of Ingredients 6
Steps:
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook sausage, breaking up any lumps with a spoon, until browned, 5 to 7 minutes.
- Meanwhile, blanch kale in a 6-quart pot of boiling salted water , uncovered, 5 minutes. Remove kale with a large sieve and drain. Return cooking water in pot to a boil, then cook pasta in boiling water, uncovered, until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.
- While pasta cooks, add kale to sausage in skillet and sauté, stirring frequently, until just tender, about 5 minutes. Add broth, stirring and scraping up any brown bits from bottom of skillet, then add pasta and 1/2 cup reserved cooking water to skillet, tossing until combined. Stir in cheese and thin with additional cooking water if desired.
- Serve immediately, with additional cheese on the side.
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