SAUTéED KALE
This is a technique that elevates basic sauteed greens into something even more savory and tender.
Provided by Sam Sifton
Categories easy, quick, weekday, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 12 grams, Carbohydrate 6 grams, Fat 14 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 266 milligrams, Sugar 1 gram
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.
SWEET AND SAVORY KALE
This quick and tasty recipe combines vitamin-packed kale with both sweet and tangy ingredients for a colorful side dish.
Provided by SJRJA
Categories Side Dish Vegetables Greens
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted.
- Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.
Nutrition Facts : Calories 120.8 calories, Carbohydrate 14.1 g, Fat 6.8 g, Fiber 1.8 g, Protein 2.5 g, SaturatedFat 0.8 g, Sodium 82.6 mg, Sugar 6.6 g
BRAISED KALE
Kale: The ubiquitous dark and leafy green that people either love or love to hate. If you fall into the latter camp, this recipe for a savory-sweet variation adapted from North Pond, a restaurant in Chicago, might change your mind. It requires a bit more work than a typical garlic and olive oil sauté, but it's well worth it. Start with blanching the kale in a pot of boiling water (skip this if you don't mind your kale a bit more toothsome). Sauté some onion, carrot and celery in a little oil, then add 1/3 cup sherry vinegar and reduce. Toss in the kale with a little honey, chicken broth and salt and pepper, then cook until the leaves are tender. At this point, you can either go ahead and eat it, or do as they do at the restaurant: strain the liquid and reduce to make a flavorful sauce to pour over the greens.
Provided by Alex Witchel
Categories easy, vegetables, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of generously salted water to a boil. Meanwhile, set aside a large bowl of ice water. Add kale to boiling water, return to a boil, and after 1 minute transfer to ice bath. Drain well, and set aside.
- In a large sauté pan, heat oil over low heat and sauté onion, carrot and celery until just softened. Add sherry vinegar and cook until reduced by two-thirds. Add kale and stir to coat, then add chicken broth, honey, 2 teaspoons salt and the pepper. Bring to a simmer and cook, partly covered, until kale is tender, 6 to 8 minutes.
- Transfer kale leaves to a warm bowl, leaving onion, carrot and celery in broth. Strain broth, discarding solids. If there is more than * cup, it may be boiled in a small saucepan until reduced. Adjust salt and pepper as needed, and pour over kale. Serve immediately, or cover and refrigerate for up to 24 hours; gently reheat before serving.
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 4 grams, Carbohydrate 20 grams, Fat 6 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 551 milligrams, Sugar 13 grams, TransFat 0 grams
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