CREAMED KALE WITH CARAMELIZED SHALLOTS
Steps:
- Heat the butter in a medium saucepan over medium heat. Add the onions and cook until soft. Whisk in the flour and cook for 2 to 3 minutes, not allowing the mixture to obtain any color. Whisk in the warm milk and cook until thickened. Season with nutmeg and salt and pepper, to taste. Keep warm until ready to use.
- Meanwhile, bring a medium pot of salted water to a boil. Add the kale and cook until tender, about 10 to 15 minutes. Drain in a colander and then return to pot. Add cream sauce and cook until flavors meld, about 2 minutes. Season with salt and pepper, to taste. Plate creamed kale and then top with Caramelized Shallots.
- Melt the butter and sugar in a medium saucepan over medium heat. Add the shallots, season with salt and pepper, and cook until they begin to brown all over, about 10 minutes.
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.
SAUTéED KALE WITH GARLIC, SHALLOTS, AND CAPERS
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
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.
KALE WITH PICKLED SHALLOTS
Provided by Ian Knauer
Categories Leafy Green Vegetable Side Vegetarian Quick & Easy Kale Fall Winter Brine Healthy Shallot Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 (side dish) servings
Number Of Ingredients 6
Steps:
- Bring vinegar, oil, sugar, and 1/4 teaspoon salt to a simmer in a small saucepan. Stir in shallots and remove from heat.
- Bring water to a simmer in a large pot, then add kale, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, uncovered, stirring, until kale is wilted and crisp-tender and liquid has evaporated, 5 to 8 minutes. Toss with shallot mixture, then season with salt and pepper.
CREAMED KALE WITH CRISPY SHALLOTS
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
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
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
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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