Sauteed Kale With Tomatoes And Queso Fresca Cheese Recipes

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BRAISED KALE AND TOMATOES



Braised Kale and Tomatoes image

Provided by Nancy Fuller

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

3 to 4 tablespoons olive oil
1 yellow onion, chopped
1/2 teaspoon red pepper flakes
3 cloves garlic, roughly chopped
2 bunches curly kale, cleaned well, center stems removed, and torn
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 cups whole peeled tomatoes
3/4 cup chicken stock

Steps:

  • Heat the olive oil in a large pot over medium-high heat. Once hot, stir in the onions and saute until softened, about 4 minutes. Toss in the red pepper, garlic, kale and some salt and pepper and continue to cook for 2 more minutes. Pour in the tomatoes and stir to combine, then add the chicken stock. Turn the heat to medium, cover with a lid and cook until the kale is silky and tender, about 15 minutes.

VINE-RIPE TOMATO SALAD WITH QUESO FRESCO, CILANTRO, AND SERRANO



Vine-ripe Tomato Salad with Queso Fresco, Cilantro, and Serrano image

Provided by Aarón Sánchez

Categories     side-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 9

2 large round tomatoes
1 red onion, thinly sliced
1 serrano, thinly sliced
1 tablespoon chopped cilantro leaves
1/4 cup queso fresco
1 teaspoon Mexican oregano
1 tablespoon extra-virgin olive oil
1 tablespoon white wine vinegar
Salt and pepper

Steps:

  • Slice tomatoes about 1/4-inch thick and arrange on a plate with the sliced onions. Place the sliced chile alongside the tomatoes and sprinkle the cilantro on top and around the plate. Crumble the queso fresco on top.
  • In a bowl combine the oregano, oil, and vinegar and mix well. Drizzle the vinaigrette on top just before serving. Season with salt and pepper, to taste.

SAUTEED KALE



Sauteed Kale image

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

1 1/2 pounds young kale, stems and leaves coarsely chopped
3 tablespoons olive oil
2 cloves garlic, finely sliced
1/2 cup vegetable stock or water
Salt and pepper
2 tablespoons red wine vinegar

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.

MASSAGED KALE WITH TOMATOES, CREAMED MOZZARELLA, AND WILD RICE



Massaged Kale with Tomatoes, Creamed Mozzarella, and Wild Rice image

A quick summer salad that's full of grains, kale, and lemony cheese.

Provided by Abra Berens

Categories     Kale     Mozzarella     Salad     Summer     Grains     Wild Rice     Rice     Quick & Easy     Quick and Healthy     Healthy     Vegetarian     Tomato

Number Of Ingredients 10

1 small onion, cut into thin slices
2 garlic cloves, minced
Salt and freshly ground black pepper
1/4 cup white wine
1 cup wild rice, soaked overnight in 4 cups water
1 bunch (4 cups) kale, midribs stripped, well dried and cut into 1/4-inch ribbons
1 ball (8 oz) fresh mozzarella
1/4 cup sour cream
1 lemon, zest and juice
1 pint cherry tomatoes, halved

Steps:

  • Heat a glug of olive oil. Sweat the onion and garlic with the salt until translucent, about 5 minutes. Add the white wine and reduce by half. Add the wild rice and the soaking liquid and cook until tender, about 45 minutes.
  • In a mixing bowl, sprinkle the kale with a pinch of salt. Massage the kale until it is dark green, limp, and tender in mouthfeel.
  • Tear the mozzarella into rough chunks. Combine with the sour cream, lemon zest and juice, a good pinch of salt, and a couple of grinds of black pepper.
  • When the wild rice is cooked, drain any residual liquid and let cool.
  • Toss the tomatoes, kale, and wild rice together with a couple glugs of olive oil and a pinch of salt. Taste and adjust the seasoning. Dot with the creamed mozzarella and serve.

ZUCCHINI, KALE, AND TOMATO SAUTE



Zucchini, Kale, and Tomato Saute image

This is a good way to use up kale and zucchini. The tomatoes really add to the dish as well. This would be good with yellow squash also.

Provided by KristiJoy

Categories     Greens

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon extra virgin olive oil
1 onion, sliced thinly
4 garlic cloves, minced
2 large zucchini, thinly sliced
5 tomatoes, chopped
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt (to taste)
2 bunches kale, stems removed and leaves roughly chopped

Steps:

  • Heat oil in large skillet over medium heat, and saute onion until tender.
  • Then add garlic and cook for another minute.
  • Add zucchini, tomatoes, basil, oregano, pepper, and salt, and let cook until zucchini is fairly tender and tomatoes are falling apart (about 10 min).
  • Stir in kale and continue to cook until kale is wilted and tender.

Nutrition Facts : Calories 101, Fat 3.3, SaturatedFat 0.5, Sodium 237.6, Carbohydrate 16.6, Fiber 4.1, Sugar 6.2, Protein 4.8

KALE WITH TOMATO, GARLIC, AND THYME



Kale with Tomato, Garlic, and Thyme image

Enjoy this saute as a side, toss with pasta for a main course, or serve on crostini -- kale goes with everything!

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 6

1 tablespoons plus two teaspoons extra-virgin olive oil
2 cloves garlic
2 cups cherry tomatoes
1 1/2 teaspoons fresh thyme leaves
1 pound boiled, chopped kale leaves
Coarse salt and ground pepper

Steps:

  • In a large skillet, heat 1 tablespoon olive oil over medium. Add garlic cloves, thinly sliced, and cook, stirring, until fragrant, 30 seconds. Add cherry tomatoes, quartered, and fresh thyme leaves. Cook until tomatoes begin to break down, 2 minutes. Add kale and cook until heated through, 2 minutes. Season with salt and pepper. Drizzle with 2 teaspoons oil.

Nutrition Facts : Calories 125 g, Cholesterol 1 g, Fat 7 g, Fiber 3 g, Protein 5 g

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