ITALIAN KALE
This vibrant green side dish has been flavoured and dressed with vinegar, which gives it a sweet and sour flavour that'll keep you coming back for more
Provided by Barney Desmazery
Categories Side dish
Time 10m
Number Of Ingredients 4
Steps:
- Heat the oil in a large pan with a lid and sizzle the garlic, then add the vinegar and a splash of water.
- Tip the kale into the pan, cover and wilt in the steam for 4-5 mins, adding a splash more water if the pan gets too dry. Once wilted, season with a little sea salt.
Nutrition Facts : Calories 50 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 1 grams protein
ITALIAN KALE SLAW WITH SUNNY-SIDE UP EGGS
Provided by Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Toss the kale, fennel, leek, radishes, Parmesan and almonds together with the lemon vinaigrette and season well with the salt and pepper. Allow this to marinate for 15 to 20 minutes before serving.
- When ready to serve, heat a large saute pan over high heat and add oil. Once heated, add 2 to 3 eggs to the pan and cook sunny-side up for about 2 minutes. Season with salt and pepper. Serve on top of individually plated portions of slaw.
- Reserve any leftover dressing for serving. Any leftover salad will still be as good the next day.
- Place the shallot, preserved lemon rind, honey, lemon juice, vinegar, and salt and pepper in a blender. Pulse to blend. With the motor running, slowly add in the olive oils to emulsify. Taste for seasoning and adjust if needed.
ITALIAN KALE
Toasted almonds and raisins give the kale great flavor with out adding a lot of fat. Cook time is only 8-10 minutes for some reason the system is reading it as 20???
Provided by Debbwl
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat 1 teaspoon oil in large nonstick skillet over medium heat. Stir in pine nuts or almonds and cook 1 to 2 minutes, shaking pan often, until lightly toasted. Put into a small bowl.
- Heat remaining 1 teaspoon oil in same skillet. Add garlic and cook 1 to 2 minutes, stirring often, until just starting to color. Add 1/3 cup water, the kale, raisins and salt.
- Cover and cook about 5 to 6 minutes stirring once, until greens are tender and water is nearly evaporated. Stir in almonds and serve immediately.
ITALIAN KALE CAESAR SALAD
You'll make more dressing than you need for one batch of salad with this recipe, but that's a good thing-you'll want to keep using it on all your salads all week.
Provided by Maialino
Categories Salad Kale Cheese Anchovy Healthy Quick & Easy Bread Egg Kid-Friendly Low Cholesterol Small Plates
Yield 6-8 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F. Pulse egg yolk, garlic, anchovies, lemon juice, vinegar, mustard, oregano, colatura (if using), and cayenne in a food processor or blender until smooth. Combine canola oil and 1/2 cup olive oil in a measuring cup with spout. With the motor running, add blended oil in a very thin stream; purée until a creamy emulsion forms. Add cheese and pulse to combine. Season dressing with salt and pepper.
- Toss bread with remaining 2 Tbsp. olive oil and spread on a rimmed baking sheet. Bake, tossing once or twice, until crisp and lightly browned, about 10 minutes. Let cool completely.
- Combine kale and croutons in a large bowl. Add 1/2 cup dressing and toss to combine.
- Do ahead
- Dressing can be made up to 5 days ahead. Refrigerate in an airtight container.
ITALIAN KALE
Yummy warm kale, bell peppers, onions, garlic - yum! I love this with chicken for a light lunch or as a side for dinner.
Provided by ShackaShea
Categories Lunch/Snacks
Time 15m
Yield 2 1/2 cups, 3 serving(s)
Number Of Ingredients 7
Steps:
- In a large pot heat oil on medium-high heat. Toss in onions, peppers, and garlic. Cook for a two or three minutes, then add all of the chopped kale and broth/water. Turn heat to medium and cook until tender. (This is really up to you - I like mine a little al dente!) Salt and toss before serving.
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