STIR FRIED KALE
A great way to use up some of the extra kale you might have in your garden! You can use other similar greens in this recipe - spinach, mustard greens, and arugula will all work. A mixture of greens is also quite good. Serve as a salad, as a side dish, or as a main dish with rice.
Provided by FISHLOVE
Categories Side Dish Vegetables Greens
Yield 6
Number Of Ingredients 5
Steps:
- Heat oil over medium-high heat in a large frying pan. Add onions and garlic; cook and stir until soft.
- Mix in breadcrumbs, and cook and stir until brown.
- Stir in kale, and cook until wilted. Serve hot or warm.
Nutrition Facts : Calories 203.1 calories, Carbohydrate 27.8 g, Fat 8.6 g, Fiber 3.8 g, Protein 7 g, SaturatedFat 1.3 g, Sodium 233.7 mg, Sugar 1.9 g
KALE AND GINGER STIR FRY
Ginger and soy sauce give this dish an Asian flair. You may substitute spinach or bok choy for the kale.
Provided by Sharon123
Categories Greens
Time 9m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- In a medium skillet, cook the ginger root in oil, stirring, over medium heat for 1 minute.
- Add the kale and raise the heat to medium high.
- Add the soy sauce and water, and stir-fry until the kale is wilted but still slightly crunchy, about 3 minutes.
- Sprinkle with sesame seeds.
- Serve warm or cold.
- You may substitute spinach or bok choy for the kale.
- Enjoy!
Nutrition Facts : Calories 125.4, Fat 7.7, SaturatedFat 0.6, Sodium 386.6, Carbohydrate 12.8, Fiber 2.4, Sugar 0.2, Protein 4.5
QUICK PAN-FRIED KALE
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Thoroughly rinse the kale in cold water, soaking it in the water if it seems gritty or sandy. Tear the leaves into chunks and discard the stems.
- Heat the olive oil in a large skillet over medium-high heat. Add the garlic and quickly stir it around to avoid burning. Throw in the kale and use tongs to move it around the skillet. Sprinkle in plenty of salt and pepper and the red pepper flakes. Continue cooking until the kale is slightly wilted but still a little crisp, about 2 minutes. Drizzle over some sesame oil and toss.
- Transfer the kale to a plate and serve it to anyone who has a hankering for a huge dose of beta-carotene and vitamin K!
BUTTERNUT SQUASH AND KALE STIR FRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon of the butter and the olive oil in a large skillet over high heat. Add the squash and sprinkle with the salt, chile powder and pepper. Cook for several minutes, turning gently with a spatula, until the squash is deep golden brown and tender (but not falling apart). Remove to a plate and set aside.
- In the same skillet, melt the remaining 1 tablespoon butter over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes. Add in the cooked squash and gently toss together.
CHICKEN, KALE & SPROUT STIR-FRY
Brussels sprouts aren't just for Christmas- add them to a healthy noodle pot for extra nutrition and crunch
Provided by Lucy Netherton
Categories Main course
Time 30m
Number Of Ingredients 10
Steps:
- Cook the noodles following pack instructions, then drain and set aside. meanwhile, heat a large wok or frying pan and add the kale along with a good splash of water and cook for 1-2 mins until wilted, with a little bite remaining, then cool under running water to keep the colour.
- Add half the oil and cook the chicken strips until browned, then remove and set aside. Heat the remaining oil and fry the ginger, pepper and sprouts until softened a little. return the chicken and kale and add the noodles.
- Tip in the soy, rice wine and lime zest and juice along with enough water to create a sauce that clings to the ingredients. Serve immediately.
Nutrition Facts : Calories 390 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein, Sodium 2.15 milligram of sodium
CHINESE-STYLE KALE
Give a good ol' British fave an Asian edge with a few simple shakes of the right sauces
Provided by Good Food team
Categories Dinner, Side dish, Supper
Time 15m
Number Of Ingredients 5
Steps:
- Heat the oil in a large wok or frying pan, then tip in the garlic and cook for a few secs. Throw in the kale and toss around the pan to coat in the garlicky oil.
- Pour over 100ml boiling water and cook for 7 mins more until the kale has wilted and is cooked through.
- Stir in the soy and oyster sauces and heat through to serve.
Nutrition Facts : Calories 95 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 2.26 milligram of sodium
STIR-FRIED CURLY KALE WITH CHILLI & GARLIC
A quick and easy way to give kale a kick - serve with steak, chicken and oriental meals
Provided by Good Food team
Categories Dinner, Side dish
Time 15m
Number Of Ingredients 4
Steps:
- Heat the oil in a large wok, then add the kale and a couple tbsp water. Season, then stir-fry for 5-8 mins, adding the garlic and chilli for the final 2 mins. When the kale is tender and a vibrant green, remove from the heat and serve.
Nutrition Facts : Calories 44 calories, Fat 4 grams fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium
KALE STIR-FRY
Make and share this Kale Stir-Fry recipe from Food.com.
Provided by MrsJ492
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Wash kale. Pull greens away from the stalks, discarding stalks. Shred by hand into small pieces.
- Heat large wok . Add oil and swirl around. Add onion & leek and stir-fry 3 minutes. Add garlic, bell peppers & carrot. Continue stir-frying until onions are tender and peppers are beginning to soften but still crisp.
- Add the broccoli and pepper flakes, if using.and stir. Add the kale, cover and reduce heat to medium. Simmer for 5 minutes or until kale is tender, but still crisp, not too soft.
- Remove lid and let any excess liquid evaporates. Use two forks to mix the bean sprouts through the other ingredients. Add salt & pepper to taste.
- Transfer to serving plate and scatter nuts over the top, and serve with lemon wedges.
Nutrition Facts : Calories 296.3, Fat 16.3, SaturatedFat 2.6, Sodium 227.8, Carbohydrate 34.1, Fiber 6.7, Sugar 8.2, Protein 9.9
KALE CHICKPEA STIR-FRY WITH MISO PEANUT DRESSING
So quick and easy, this flavor-packed, smoky stir-fry is great served alone. It's also a perfect match with roasted sweet potatoes to make for a colorful complete meal. While definitely good for you, this dish is quite a treat too.
Provided by Celine Steen
Categories Main Dish
Time 20m
Number Of Ingredients 19
Steps:
- To make the drizzle, place the peanut butter, miso, lemon juice, sesame oil, agave, scallions, garlic, vinegar and water in a blender. Blend until perfectly smooth. Adjust the miso to taste, and add more water if needed to get a thick yet pourable dressing. Set aside while preparing the rest of the dish. I like to use a squeeze bottle to serve the drizzle; it makes for a prettier presentation.
- To make the kale and chickpeas, place the sesame oil, onion, chickpeas, garlic, salt, paprika and chipotle powder in a large skillet. Heat on medium-high and stir-fry until the onion is golden brown and fragrant, about 4 minutes. Be sure to stir frequently to prevent scorching. Add the kale and cook until wilted, about 2 minutes.
- Serve with roasted sweet potatoes and drizzle peanut sauce on top. If there are sauce leftovers, store them in an airtight container in the refrigerator. It tastes great on tofu bowls, baked potatoes and roasted vegetables.
Nutrition Facts : ServingSize 1/4 of recipe, Calories 335 calories, Fat 19 g, Carbohydrate 34 g, Fiber 10 g, Protein 15 g
KALE AND ONION STIR FRY
This is a great way to enjoy kale. The first time I bought it, this recipe was attached to it. I'm so glad I kept it. I hope you like it too.
Provided by DeeDee
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Clean kale and remove ribs.
- Spray wok or skillet with cooking spray.
- Heat on high, add kale and onions.
- Stir for 1 to 2 minutes.
- Pour in rice vinegar, soy sauce and sugar.
- Reduce to medium heat and stir until kale and onions are tender crisp.
- I cover and reduce heat to medium low and stir occasionally until cooked.
Nutrition Facts : Calories 78.9, Fat 0.8, SaturatedFat 0.1, Sodium 552.6, Carbohydrate 15.9, Fiber 2.8, Sugar 2.2, Protein 5
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- Heat a large skillet over medium-high heat. Add the oil and then stir in the onions. Cook for about 2 minutes or until the onions are soft.
- Add the garlic and bell peppers; stirring occasionally, cook for 3 to 5 minutes, or until the peppers are softened.
- Add the kale and stir in the Worcestershire sauce, balsamic vinegar and smoked paprika. Cook for 2 to 3 minutes or until the kale is softened. Season with salt and pepper.
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- Heat a large skillet over medium heat. Add the oil then add the sliced shallots. Cook shallots until soft and lightly browned, about 2 minutes.
- Increase heat to medium-high. Stir in the broccoli and cook for 2 minutes. Stir in the kale, and continue cooking until the broccoli is tender, about 3 minutes. Remove from the heat.
- Stir in the lemon zest, lemon juice, cheese, and almonds. Season with salt and pepper to taste and serve warm.
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Servings 2-4Total Time 20 minsCategory Greens
- Whisk together oyster sauce, fish sauce, and 1 teaspoon oil in a small bowl until combined. If desired, stir in chile and sugar. Add additional oyster sauce, if desired. Stir in 1 1/2 teaspoons garlic; set aside. Whisk together 2 teaspoons water and cornstarch in a small bowl until milky and smooth; set aside.
- Heat remaining 1 tablespoon oil in a 5- to 6-quart Dutch oven over high until shimmering. Add remaining 1 tablespoon garlic; cook, stirring constantly, until fragrant, 5 to 10 seconds. Add kale a few handfuls at a time, stirring until wilted before adding next batch, until all greens have wilted and are reduced to about one-third in volume, about 2 minutes and 30 seconds.
- Add oyster sauce mixture to kale; stir to fully coat greens. Cook, stirring often, until greens have released most of their liquid, about 40 seconds. Stir in cornstarch mixture; cook, stirring constantly, until sauce thickens slightly and greens take on a silky finish, about 30 seconds. Transfer greens to a platter; garnish with black pepper.
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From cookingwithbliss.com
5/5 (1)Total Time 12 minsCategory Side DishCalories 130 per serving
- Remove the stems from the kale, give the kale a rough chop, wash the kale really well and dry with paper towel or a salad spinner. Set aside.
- Add extra virgin olive oil to a saute pan over medium heat. Add garlic and shallots and saute until just until fragrant. Add kale. Using a spoon, begin to move the kale around frequently until it begins to wilt about 3 to 5 minutes. Add salt to taste.
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- Heat a large skillet over medium heat and add ½ tablespoon olive oil and garlic. Sauté for about 1 minute.
- Toss in the kale and a couple tablespoons of water. Cover with a lid and cook for 2 minutes. Add in the quinoa and black beans and season with salt and pepper. Stir until well combined and cook for 3 to 5 minutes. Remove from heat and transfer to a bowl.
- Using the same pan, heat the remaining olive oil over medium-low heat. Crack the eggs into the skillet, cover with a lid, and cook until the whites are completely set and the yolk is still runny, about 2 to 3 minutes.
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- Roughly chop 1 bunch of clean kale and sprinkle 1/2 tsp salt all over the kale leaves. Massage them well and leave it to sit for about 15 minutes (or even overnight).
- Once the kale leaves are softened (it is easy to bunch them up now), chop them finely on a board with a sharp knife.
- In a hot pan, add 3 tbsp of olive oil. Add finely chopped garlic, and chili flakes and stir it vigorously for about 30 seconds. (Do not let the garlic burn)
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5/5 (1)Calories 102 per servingEstimated Reading Time 4 mins
- Cut up your bacon in to some chunky pieces (or whatever size you want). I literally just used a pair of scissors, and cut them in to chunks. Some people prefer small bacon bits, but I like mine in huge chucks so I can eat big bites of kale with bacon
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