Kale And Cabbage Saute Food

KALE AND CABBAGE SAUTE

Steps:

• Coat a large non-stick skillet with cooking spray and heat over medium high heat.
• Saute the shallot or onion and the red pepper for 3 minutes.
• Add the Kale, Cabbage,prepared broth and Mrs. Dash.
• Cover and cook for 20 minutes or until tender.

KALE AND SAUSAGE SAUTE

Steps:

• Stem the kale and chop into smaller pieces.
• Slice the onion and chop up the bell pepper and carrots. Cut the turkey keilbasa sausage into 1/4 inch rounds.
• Heat oil in a large saucepan, or a large fry pan with high sides.
• Add the garlic to the pan and let saute for about 30 seconds.
• Add the onion, carrots, and bell pepper and cook until the onion becomes somewhat translucent and the other vegetables tender, about 5-7 minutes. Stir frequently so nothing burns.
• Add the turkey keilbasa sausage and saute a minute more.
• Add the kale and gently toss so that the other cooked vegetables become incorporated. Cook about 2-3 more minutes, just until the kale starts to become tender and slightly wilted.
• Warning. Don't cook the kale too long or it will become tough and chewy. YUCK!
• Sprinkle it with salt and pepper to taste.
• Enjoy!
• You may need more olive oil, and you can add more or less of any ingredient you like.

SAUTéED KALE

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.