BRAISED KALE WITH GARLIC AND RED WINE
Provided by Food Network
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Roughly chop the kale leaves into 1-inch pieces, then wash and drain throughly. In a large skillet, heat the olive oil 2 minutes. Add the garlic and lightly brown, then immediately add the kale. Turn the kale leaves to coat evenly with the olive oil and to prevent the garlic from burning on the bottom of the pan. Season with salt and pepper.
- Continue to saute the kale leaves 3 to 4 minutes. Reduce the heat to medium and add the chicken stock. Cover the pan and cook the kale in the stock 5 minutes more. Remove the cover, add the red wine, and continue to braise the kale in the red wine and stock until nearly all of the liquid has evaporated. The entire cooking process will take 12 to 15 minutes, at which time the kale should be tender and the liquid cooked off.
SAUTEED KALE
Try Bobby Flay's simple Sauteed Kale recipe from Food Network. For a pop of flavor, add a splash of red wine vinegar at the end.
Provided by Bobby Flay
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.
CANNELLINI BEAN SOUP WITH KALE AND GARLIC-OLIVE OIL CROSTINI
Provided by Dave Lieberman
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat oil in a large pot. Add garlic and oregano and cook no more than a minute. Add tomato paste and vinegar, and cook another minute. Add beans and stock and bring to a simmer. Season with salt and pepper. Add kale and simmer, partially covered, for 1 hour. Season, to taste, again with salt and pepper before serving.
- Slice baguette on a heavy angle to create long slices. Toast in a toaster or in the conventional oven. Rub once or twice with half a garlic clove. Season a shallow plate of extra-virgin olive oil with salt and dip each side of bread into the oil. Serve as accompaniment to the soup.
KALE WITH GARLIC, BEANS AND OLIVES
This is based on a recipe from "Wild About Greens" by Nava Atlas. The combination of garlic, vinegar and olives makes a delicious sauce for the kale. I made some changes to the recipe so it worked better with my Nutritarian eating style. You can reduce prep time by using pre-chopped or frozen kale and jarred garlic.
Provided by Anne Sainz
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
- Chop garlic and mushrooms and set aside.
- Combine beans, olives and vinegar and set aside.
- Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil. Add the garlic and mushrooms and sauté over low heat for 1 minute, adding small amount of water if needed to prevent sticking.
- Add as much kale as will fit in the pan and small amount of water if needed. Cover and cook until wilted and soft. Continue adding kale, stirring frequently, until it is all in the pan, adding water as needed to prevent sticking.
- Add bean mixture and heat through.
Nutrition Facts : Calories 241.3, Fat 3.8, SaturatedFat 0.5, Sodium 194.5, Carbohydrate 42.8, Fiber 8.9, Sugar 1.9, Protein 13.7
SAUTéED KALE WITH GARLIC AND OLIVE OIL
This recipe from 1992 was ahead of the curve on the kale trend. It gives a good basic preparation for this now ubiquitous leafy green: trim, blanch, drain, sautée (do not overcook), then serve immediately and often.
Provided by Moira Hodgson
Categories quick, side dish
Time 25m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Trim the stems off the kale. Blanch the leaves in boiling salted water. Drain and refresh the leaves under cold running water. (The kale can be set aside at this point until just before you are ready to serve it.)
- Heat the oil in a skillet and saute the garlic for one minute. Add the kale, a few handfuls of leaves at a time, and saute until tender, for about 10 minutes. (Do not overcook.) Serve immediately.
GARLIC KALE
A delicious, garlicky way to cook the underused, antioxidant rich kale!
Provided by Demara
Categories Side Dish Vegetables Greens
Time 15m
Yield 4
Number Of Ingredients 3
Steps:
- Tear the kale leaves into bite-size pieces from the thick stems; discard the stems.
- Heat the olive oil in a large pot over medium heat. Cook and stir the garlic in the hot oil until softened, about 2 minutes. Add the kale and continue cooking and stirring until the kale is bright green and wilted, about 5 minutes more.
Nutrition Facts : Calories 120.1 calories, Carbohydrate 12.2 g, Fat 7.5 g, Fiber 2.3 g, Protein 3.9 g, SaturatedFat 1 g, Sodium 48.8 mg
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
SMOKY CHICKEN, BEAN & KALE STEW
Enjoy this chicken, bean and kale one-pot for a hearty family stew with a smoky paprika flavour. Serve with some crusty garlic bread to soak up the juices
Provided by Cassie Best
Categories Dinner
Time 1h35m
Number Of Ingredients 15
Steps:
- Heat the oil in a large casserole pan. Tip in the chicken and cook for a few minutes each side until golden brown - do this in batches so you don't overcrowd the pan. Remove the chicken and set aside.
- Put the pancetta in the pan and cook for 5 mins until starting to crisp. Push to one side and add the onion, cooking until softened, about 8 mins. Stir in the garlic and cook for another 1 min.
- Add the paprika, bay, vinegar, tomatoes and sugar, then crumble in the stock cube. Add two cans full of water (800ml), season well and return the chicken to the pan. Cover and simmer over a low heat for 30 mins - bubbles should only break the surface now and then.
- Uncover the pan and cook for another 30 mins until the stew has reduced to a rich broth. The tomatoes should have brokendown by now, but if they're still quite chunky, squash them with the back of a wooden spoon. Use two forks to pull apart the larger chunks of chicken.
- Stir the beans and kale into the stew, cover with a lid and cook for 5 mins to wilt the kale and heat the beans through. Serve in deep bowls with chunks of garlic bread and a drizzle of good extra virgin olive oil, if you like. To freeze the stew, leave to cool completely, then transfer to a freezerproof container. Will keep for up to three months. Defrost thoroughly, then reheat until piping hot.
Nutrition Facts : Calories 403 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 36 grams protein, Sodium 1.6 milligram of sodium
WHITE BEAN, BUTTERNUT SQUASH, KALE AND OLIVE STEW
Categories Soup/Stew Bean Olive Vegetable Stew Vegetarian Quick & Easy High Fiber Kale Bell Pepper Butternut Squash Winter Healthy Bon Appétit
Yield Serves 6
Number Of Ingredients 11
Steps:
- Heat oil in heavy large Dutch oven over medium-high heat. Add onions and garlic; sauté until tender, about 10 minutes. Add squash; sauté Add bell peppers and stir to coat with onion mixture. Add broth. Cover and simmer until squash is just tender, about 10 minutes.
- Mix kale and sage into stew. Cover and cook until kale wilts, stirring occasionally, about 8 minutes. Add beans and olives and stir until heated through. Season to taste with salt and pepper.
- Transfer stew to large shallow bowl. Sprinkle generously with cheese.
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