Easy Tuscan Kale Food
EASY TUSCAN KALE
This Tuscan kale recipe makes tender, sauteed kale scented with garlic! Also called Lacinato or dinosaur kale, it makes a fast and easy side dish.
Provided by Sonja Overhiser
Categories Side Dish
Time 8m
Yield 4
Number Of Ingredients 6
Steps:
- Wash and dry the kale leaves, then destem and roughly chop the kale.
- Smash and peel the garlic cloves.
- Add the olive oil to a large skillet and heat over medium-high heat. Add the smashed garlic and kale and cook for 3 minutes, stirring frequently until wilted and bright green.
- Remove from the heat and add the kosher salt and several grinds of fresh ground pepper. Discard the garlic cloves and serve immediately. (If desired, you can add lemon juice or Parmesan: but neither are necessary with the sweet flavor of Tuscan kale! You may want to consider them if using curly kale.)
Nutrition Facts : Calories 118 calories, Sugar 2.6 g, Sodium 188.7 mg, Fat 8.1 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 10.4 g, Fiber 4.1 g, Protein 4.9 g, Cholesterol 0 mg
CRISPY TUSCAN KALE
Provided by Anne Burrell
Time 40m
Yield 4 servings
Number Of Ingredients 4
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.
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- Wash kale with cold water and let drain. Pour olive oil and red pepper flakes in a large skillet, and bring to heat over medium-heat, until oil begins to shimmer and have a webby appearance and red pepper flakes begin to sizzle.
- Add shallots and cook for 2 minutes, until translucent. Add the kale, carefully in an even layer. Cover with lid and let cook without stirring for 1 minute. Remove lid and stir kale and shallots around until evenly mixed. Cover again for 2 minutes. Add garlic, chicken broth, vinegar, garlic, salt, and pepper, stirring to combine. Cover and let cook until most of the liquid has evaporated, about 8-12 minutes.
- Depending on how tender you enjoy your kale, you could continue to cook it down even longer or enjoy it with al dente. Taste as you go, adjusting the seasoning as needed, adding more broth as needed. Add the honey at the very end to offset any bitterness.
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