Kale With Tomatoes And Green Chiles Food

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.

BRAISED KALE AND TOMATOES

Steps:

• Heat the olive oil in a large pot over medium-high heat. Once hot, stir in the onions and saute until softened, about 4 minutes. Toss in the red pepper, garlic, kale and some salt and pepper and continue to cook for 2 more minutes. Pour in the tomatoes and stir to combine, then add the chicken stock. Turn the heat to medium, cover with a lid and cook until the kale is silky and tender, about 15 minutes.

MASSAGED KALE WITH TOMATOES, CREAMED MOZZARELLA, AND WILD RICE

Steps:

• Heat a glug of olive oil. Sweat the onion and garlic with the salt until translucent, about 5 minutes. Add the white wine and reduce by half. Add the wild rice and the soaking liquid and cook until tender, about 45 minutes.
• In a mixing bowl, sprinkle the kale with a pinch of salt. Massage the kale until it is dark green, limp, and tender in mouthfeel.
• Tear the mozzarella into rough chunks. Combine with the sour cream, lemon zest and juice, a good pinch of salt, and a couple of grinds of black pepper.
• When the wild rice is cooked, drain any residual liquid and let cool.
• Toss the tomatoes, kale, and wild rice together with a couple glugs of olive oil and a pinch of salt. Taste and adjust the seasoning. Dot with the creamed mozzarella and serve.

KALE WITH TOMATOES AND GREEN CHILES

Steps:

• Rinse the kale and remove the fibrous middle rib, slice the leaves into ribbons.
• Over medium heat, saute the garlic in the olive oil until fragrant. Then add the onions and saute together, stirring constantly until the onions are limp. Do not allow the garlic or onions to brown.
• Add the kale and saute for 15-20 minutes or until tender, stirring frequently to prevent the greens from scorching.
• Add the tomatoes and green chiles and salt and pepper to taste, stirring everything together and cooking until heated through--about 1-2 minutes.
• Serve over rice or combine with blackeyed peas or refried beans and rice to make a tasty and hearty filling for vegetarian wraps.

CORN WITH TOMATOES AND GREEN CHILES

Steps:

• Heat oil in skillet over medium-high heat.
• Add corn, onions, garlic; cook stirring occasionally, for 2 to 3 minutes or until onion is tender.
• Add tomato, chiles, and salt; cook, stirring occasionally, for 1 to 2 minutes or until heated through.

KALE WITH TOMATO, GARLIC, AND THYME

Steps:

• In a large skillet, heat 1 tablespoon olive oil over medium. Add garlic cloves, thinly sliced, and cook, stirring, until fragrant, 30 seconds. Add cherry tomatoes, quartered, and fresh thyme leaves. Cook until tomatoes begin to break down, 2 minutes. Add kale and cook until heated through, 2 minutes. Season with salt and pepper. Drizzle with 2 teaspoons oil.