Sautéed Kale With Garlic Shallots And Capers Recipes

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SAUTEED KALE WITH GARLIC



Sauteed Kale with Garlic image

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



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.

SAUTéED KALE WITH GARLIC, SHALLOTS, AND CAPERS



Sautéed Kale with Garlic, Shallots, and Capers image

Categories     Garlic     Side     Sauté     Vegetarian     Quick & Easy     Low Cal     High Fiber     Kale     Oktoberfest     Healthy     Low Cholesterol     Vegan     Shallot     Capers     Bon Appétit     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 12 servings

Number Of Ingredients 5

1/4 cup olive oil
1/2 cup finely chopped shallots (about 2 large)
4 garlic cloves, minced
2 tablespoons drained capers, chopped
Coarse kosher salt

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.

SAUTEED KALE WITH GARLIC AND LEMON



Sauteed Kale with Garlic and Lemon image

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

1 1/2 pounds (about 2 large bunches) kale
2 tablespoons olive oil
2 garlic cloves, minced
Coarse salt and ground pepper
1 1/2 teaspoons fresh lemon juice

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.

MY FAVORITE SAUTEED KALE



My Favorite Sauteed Kale image

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

1 1/2 lbs kale, stems and leaves coarsely chopped
2 tablespoons olive oil
crushed red pepper flakes, to taste (optional)
2 garlic cloves, finely sliced
1/2 cup vegetable stock or 1/2 cup water
salt and pepper
2 tablespoons balsamic vinegar

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

CREAMED KALE WITH CRISPY SHALLOTS



Creamed Kale with Crispy Shallots image

Provided by Bobby Flay

Categories     Milk/Cream     Onion     Side     Thanksgiving     Kale     Fall     Family Reunion     Potluck     Shallot     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 9

3 pounds kale, stems and ribs removed, coarsely chopped
3 1/2 cups whole milk, or more if needed
3 tablespoons unsalted butter, plus more for the baking dish
1 medium Spanish onion, finely diced
3 cloves garlic, finely chopped
3 tablespoons all-purpose flour
1/8 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper
Crispy Shallots

Steps:

  • 1. Preheat the oven to 350°F. Butter a 10-inch square baking dish.
  • 2. Bring a large pot of salted water to a boil. Add the kale and cook until tender, about 5 minutes. Drain in a colander, rinse with cold water, and drain well again. Place the kale in clean kitchen towels or paper towels and squeeze out the excess liquid. Put the kale in a large bowl.
  • 3. Pour the milk into a medium saucepan and bring to a simmer over low heat.
  • 4. Melt the butter in a medium saucepan over medium-high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Whisk in the flour and cook until smooth and light blonde in color, about 1 minute. Slowly whisk in the warm milk, raise the heat to high, and cook, whisking constantly, until thickened and the flour taste has cooked out, about 5 minutes. If the mixture becomes too thick, add a little more milk.
  • 5. Strain the sauce over the kale. Add the nutmeg, season with salt and pepper, and mix gently to combine. Scrape the mixture into the baking dish and bake in the oven until light golden brown on top and just warmed through, about 15 minutes.
  • 6. Remove from the oven and top with the crispy shallots . Let rest for 10 minutes before serving.

TUTHILL HOUSE SAUTEED KALE WITH SHALLOTS



Tuthill House Sauteed Kale With Shallots image

This recipe is from the Tuthill House at the Mill Restaurant & Tavern in Gardiner, NY, which is a historic 1788 Grist Mill converted into an eating establishment.

Provided by Member 610488

Categories     Chard

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 large bunch kale, stems removed (makes about 6 cups of leaves once blanched and chopped)
1 1/2 tablespoons olive oil
1 shallot, sliced
1/2 cup sauvignon blanc wine or 1/2 cup dry white wine
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Steps:

  • Blanch the kale leaves and then put them in an ice bath to help set the bright green color.
  • Roughly chop the kale into large pieces and set aside. Heat the olive oil in a large saute pan and saute the shallots until soft.
  • Add the kale and toss to coat with oil and shallots. Add the white wine and bring to a boil. Cook until the volume of the wine is reduced by half. Season with salt and pepper and serve.

Nutrition Facts : Calories 72.5, Fat 5.1, SaturatedFat 0.7, Sodium 218.7, Carbohydrate 1.5, Protein 0.2

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