KILLER KALE PASTA
"I'm a huge kale fan. The texture and body it adds to this dish is spot-on."
Provided by Guy Fieri
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Place the bell peppers over the flame of a gas burner to char, turning, 3 to 4 minutes per side (or char the peppers under the broiler, turning, 5 minutes). Place in a bowl, cover with plastic wrap and allow the peppers to steam about 10 minutes. Once cool to the touch, remove the peppers from the bowl and pull off the charred skin and stems and remove the seeds. Slice and set aside until ready to use.
- Set a large Dutch oven over medium-high heat. Add the olive oil, then the shallots and garlic; season with salt and pepper and cook until the garlic is fragrant and the shallots are translucent, 3 to 4 minutes. Add the red pepper flakes and wine and cook until most of the wine has evaporated, 3 to 5 minutes. Add both cans of tomatoes and the roasted red peppers. Mix well and bring to a steady boil, then reduce the heat so the sauce simmers.
- Meanwhile, prepare the kale by removing and discarding the stems; tear the leaves into bite-size pieces. Fold the kale into the tomato sauce along with the chicken and toss to combine. Cover and cook until the kale has wilted, about 5 minutes. If the sauce seems dry, add the chicken stock 1/2 cup at a time. Continue cooking, covered, until the kale is tender, all the flavors have come together and the sauce is thick, 15 to 20 minutes. Taste and season with salt and pepper.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, 8 to 10 minutes. Reserve about 1 cup cooking water, then drain the pasta and add it directly to the Dutch oven with the finished sauce. Drizzle in some olive oil. Cook over low heat, tossing to coat everything, 2 to 3 minutes. (This allows the last cooking of the pasta to be done in the sauce.) Add a little of the reserved pasta water if needed. Serve the pasta in large bowls and top with spoonfuls of parmesan, more red pepper flakes and another drizzle of olive oil.
BRAISED KALE AND BEANS
With braised kale and red kidney beans, this comforting dish can be served over grains or with cornbread for a hearty winter meal.
Provided by Alice Waugh
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Cut tough stems off kale and discard. Stack leaves, roll tightly and cut crosswise into 3/4-inch strips. Transfer to a large bowl and cover with cold water; swirl to remove grit. Drain in a colander. Clean a second time if water in the bowl looks visibly dirty.
- Heat oil in a saucepan over medium heat. Add onion and a pinch each of salt and pepper. Cook, stirring often, until golden brown around the edges, about 3 minutes. Add garlic and sage; cook and stir until fragrant, about 1 minute.
- Stir in vegetable both, scraping up any browned bits from the bottom of the saucepan. Cover, reduce heat to low, and simmer, about 5 minutes. Increase heat to medium and add the kale. Season with salt and pepper and stir until just wilted, about 2 minutes. Cover and cook until tender but not soft, about 3 minutes.
- Uncover saucepan; stir in beans and hot sauce. Stir until beans are heated through, 2 to 3 minutes. Season with salt and pepper.
Nutrition Facts : Calories 196.3 calories, Carbohydrate 33.4 g, Fat 3.5 g, Fiber 10.8 g, Protein 10.7 g, SaturatedFat 0.4 g, Sodium 499.5 mg, Sugar 1.6 g
WHITE BEANS AND KALE
Simmer kale and cannellini with lemon zest and serve with fresh herbs.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the kale and cook, stirring occasionally, until wilted, about 3 minutes. Stir in the beans with the liquid from the can, lemon zest, 2 cups water and a generous pinch each of salt and pepper. Bring to a simmer and continue to cook, stirring occasionally until the liquid has reduced and the kale is tender, 10 to 12 minutes.
- Transfer the kale and beans to a serving bowl. Scatter the parsley and chives over the top and serve with lemon wedges.
- Copyright 2016 Television Food Network, G.P. All rights reserved
FETTUCCINE WITH SAUSAGE AND KALE
Hearty ingredients load this quick Italian dinner with spicy, cheesy flavor.
Categories Leafy Green Pasta Pork Sauté Quick & Easy Sausage Fall Spring Simmer Gourmet
Yield Makes 4 to 6 main-course servings
Number Of Ingredients 6
Steps:
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook sausage, breaking up any lumps with a spoon, until browned, 5 to 7 minutes.
- Meanwhile, blanch kale in a 6-quart pot of boiling salted water , uncovered, 5 minutes. Remove kale with a large sieve and drain. Return cooking water in pot to a boil, then cook pasta in boiling water, uncovered, until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.
- While pasta cooks, add kale to sausage in skillet and sauté, stirring frequently, until just tender, about 5 minutes. Add broth, stirring and scraping up any brown bits from bottom of skillet, then add pasta and 1/2 cup reserved cooking water to skillet, tossing until combined. Stir in cheese and thin with additional cooking water if desired.
- Serve immediately, with additional cheese on the side.
CHICKEN AND KALE SAUTE WITH PASTA
I turned a kale side dish into a main dish. You may get your family to eat kale after all. It looks pretty, too. You can add vegetables you have on hand, or what your family likes, and add as much heat as you like, too. I splashed it several times with a red wine, which made a fabulous aroma.
Provided by Suse40
Categories Chicken
Time 40m
Yield 8 cups, 4-5 serving(s)
Number Of Ingredients 15
Steps:
- Place chicken cubes in a bowl or a plastic bag. Add chicken rub seasoning mix and shake or stir so that seasoning lightly coats pieces of chicken. (I cut the chicken while still pretty frozen, and the large cubes stayed nice and square for this step.)
- Heat oil in large skillet, then brown ckicken cubes, turning occasionally until lightly browned on the outside and the pink is gone on the inside. Splash cubes with a bit of wine.
- Remove chicken pieces to a plate or serving dish.
- Boil water in large saucepan and cook pasta according to directions, Whole wheat pasta usually take 14-20 mins, so start this before you cook the vegetables.
- Heat next 2 Tbsp of oil in skillet at medium-high setting.
- Add garlic, kale, carrots and celery. Stir often, cooking for about 5-6 minutes. Check the carrots and the kale to make sure they are tender.
- Add whatever peppers and onions you desire.
- Add entire can of tomatoes and juice from the can, and another splash of red wine to the vegetables. Season to taste.
- Add cooked chicken to the skillet.
- Turn down heat to low, and put on the skillet lid and let vegetables continue to cook and flavors blend while pasta is finishing .
- After 10 minutes, all the vegetables should be tender. Check seasoning. If the mixture is too "wet", take the lid off and heat on medium for a minute or two to reduce the liquid.
- You can serve the chicken mixture on top of the pasta with the parmesan cheese, or you can drain the pasta, stir it into the chicken mixture, add the parmesan cheese and serve it in one platter.
- Add a warm loaf of crusty bread, and the rest of the red wine, and you have yourself a real heart-healthy supper! Mangi bene!
Nutrition Facts : Calories 708.4, Fat 29.2, SaturatedFat 7.1, Cholesterol 80.6, Sodium 358.9, Carbohydrate 74, Fiber 11, Sugar 6.2, Protein 42.5
KALE AND WHITE BEANS
I hated kale until a friend gave me a bunch from her garden and this recipe. I added a few ingredients. At dinner my husband ate two servings and asked me to make it again. Success!
Provided by Hinkle
Categories Greens
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- If you can get fresh kale from a garden, wash it, shake off excess water, and store it in a partially airtight container in the frig for 3-4 days. As it "ages," it sweetens.
- Heat the olive oil slowly in a large frying pan.
- While the oil is heating, chop the kale in large strips. Set aside.
- Saute onion and garlic over medium-low heat until they begin to turn color. Do not burn.
- Throughout the rest of this prepartion do not overheat the oil. Medium should be the right temperature.
- Stir in the brown sugar, oregano, and thyme. Stir gently for another minute or two until the sugar has disappeared.
- If you need to add a bit more olive oil, do so at this point. You need a thin layer of hot oil covering the bottom of the pan.
- Stir the chopped kale into the hot oil mix. Kale may look to be too much to fit in the pan, but be patient; as you stir it in, it begins to wilt down to a manageable size. Stir the kale gently for a few minutes, just long enough to cook it down a bit. Do not let it become soft.
- Stir in the drained, rinsed beans, the balsamic vinegar, and the salt.
- Lay the tomato slices on top.
- Lay the thinly sliced asiago cheese on top of the tomatoes.
- Turn off heat or turn down very low, cover and let steam for 5 minutes. Serve hot.
Nutrition Facts : Calories 287.9, Fat 13.9, SaturatedFat 2, Sodium 302.9, Carbohydrate 34.2, Fiber 5.8, Sugar 10.2, Protein 8.1
SAUTEED KALE WITH CANNELLINI BEANS
This can be served on its own as a side dish, or over rice as a main dish. It is vegan, gluten-free, and sugar free.
Provided by Ex-Pat Mama
Categories Greens
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet or wok heat the oil. Add the garlic and chili and sauté for about a minute.
- Add the kale in large handfuls - add a handful, stir it until it begins to wilt and then add the next handful, and so on.
- Pour the vegetable broth over all. Stir and simmer until the broth is almost completely boiled away - approximately 10 minutes.
- Add the beans and gently stir through until heated.
- Serve immediately.
More about "kale sautÉ with beans and pasta food"
SPAGHETTI AGLIO E OLIO WITH LOTS OF KALE RECIPE | BON …
From bonappetit.com
4.6/5 (82)Author Carla Lalli MusicServings 4Estimated Reading Time 6 mins
- Bring a large pot of salted water to a boil. Meanwhile, strip kale leaves from ribs and stems, then tear leaves crosswise into 2"–3" pieces. Cook kale in boiling water until bright green and slightly softened, about 2 minutes. Using tongs, transfer kale to a colander and rinse under cold water, tossing; squeeze out excess liquid from leaves. Keep water at a boil (you’ll use it for the pasta).
- Whack garlic with the side of a chef’s knife to crush; peel off skins. Heat ¼ cup oil in a large heavy pot over medium. Cook garlic, stirring occasionally, until sizzling, about 3 minutes. Season very generously with black pepper and cook, smashing with a wooden spoon, until cloves break into rough pieces, soften, and look golden. Add kale to pot and cook, stirring often, until darkened in color and very tender, about 8 minutes (garlic will break into even smaller pieces). Season with kosher salt and pepper.
- Meanwhile, cook pasta, stirring occasionally, until very al dente (2–3 minutes less than package directions).
- Using tongs, add pasta to kale; splash in about 1 cup pasta cooking liquid. Cook, tossing and adding more pasta cooking liquid as needed, until sauce lightly coats pasta, about 2 minutes.
PASTA WITH WHITE BEANS AND KALE - JERSEY GIRL COOKS
From jerseygirlcooks.com
5/5 (7)Total Time 35 minsCategory Dinner EntreeCalories 386 per serving
- Cook pasta ala dente in a large pot of water according to package directions. Drain and keep warm but make sure to reserve 1/2 cup of the pasta water.
- In the meantime, heat oil on medium heat in a large frying pan . Add garlic and kale. Cook for about 5 minutes or until kale starts to wilt.
- Add beans, cooked pasta and reserved pasta water. Stir well and simmer for a few minutes or until sauce thickens and sticks to pasta.
PASTA WITH WHITE BEANS AND KALE RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (9)Calories 349 per servingServings 6
- Cook pasta according to package directions, omitting salt and fat. Drain pasta in a sieve over a bowl, reserving 1/4 cup cooking liquid; set pasta aside.
- Heat 1 tablespoon oil in a large Dutch oven over medium heat. Add minced garlic and sliced bell peppers, and saute 1 minute. Add kale and cannellini beans; cover and cook 5 minutes or until kale is wilted, stirring occasionally. Add cooked pasta, reserved cooking liquid, 1 tablespoon oil, lemon juice, and pepper, and stir well. Spoon the pasta mixture into serving bowls, and sprinkle with Parmesan cheese.
PASTA WITH BEANS AND GREENS RECIPE - SERIOUS EATS
From seriouseats.com
5/5 (11)Total Time 35 minsCategory Quick And Easy, Quick DinnersCalories 592 per serving
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