Sauteed Tuscan Kale Recipes

CRISPY TUSCAN KALE

Steps:

• Preheat the oven to 250 degrees F.
• Remove the tough lower stems of the kale. Toss the kale generously with olive oil, salt and crushed red pepper.
• Lay the dressed leaves in a single layer on a sheet tray (use more than one if you need to!) and place in the oven. Roast the kale or until the leaves are crispy, 30 to 35 minutes.
• Serve as a snack or side dish.

SAUTEED TUSCAN KALE

Steps:

• 1. Wash and dry kale leaves thoroughly. Cut leafy greens into 1 inch sections. Discard any tough stems. 2. Heat olive oil and red pepper flakes in a medium saute pan over medium high heat until the oil shimmers, and the red pepper flakes start to sizzle. 3. Add the garlic. Working quickly, so the garlic does not burn, add the kale. (Some splattering and crackling of oil may occur from residual water on the kale.) 4. Using tongs, toss the kale in the pan for 2-4 minutes until the kale has wilted and cooked to desired tenderness. Keep the kale moving to avoid scorching any pieces. 5. Season with sea salt and freshly ground pepper to taste. 6. Sprinkle with freshly grated parmesan cheese just before serving.

SAUTEED KALE

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.

SAUTéED KALE WITH GARLIC, SHALLOTS, AND CAPERS

Steps:

• Bring extra-large pot of salted water to boil. Add kale and cook until almost tender, about 8 minutes. Drain. Rinse kale under cold running water. Drain again. Coarsely chop kale. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
• Heat oil in large pot (preferably nonstick) over medium heat. Add shallots and sauté until tender but not brown, about 3 minutes. Add garlic and capers; stir 1 minute. Stir in kale and sauté until tender and heated through, about 7 minutes. Season to taste with coarse salt and pepper. Transfer kale to large bowl and serve.

SAUTéED KALE

Steps:

• Heat olive oil in a large sauté pan set over medium-high heat until it shimmers. Add garlic, and cook until soft.
• Add kale to the pan, turn the heat to high and add the stock. Use a spoon to toss the greens in the oil and stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quite green. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes. Season to taste with salt and peppers, add vinegar and toss to combine.

MY FAVORITE SAUTEED KALE

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.

ITALIAN SAUTEED KALE

Steps:

• Remove stems (and veins, if desired) from kale. Cut or tear leaves into 1/2-inch strips.
• In skillet, heat oil over high heat. Add kale and salt; toss to coat leaves.
• Cover; reduce heat. Cook until tender, 30 minutes.

MARTHA'S SAUTEED KALE

Steps:

• Remove kale leaves from stems; thinly slice leaves crosswise.
• Heat a large skillet over medium-high. Add a couple tablespoons oil and shallot.
• Cook, stirring, until shallot is translucent. Stir in kale, season with salt and pepper, and cook until just wilted, about 3 to 5 minutes.