Kathys Sauteed Kale Food

SAUTEED KALE

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.

SAUTEED KALE

Steps:

• Coat a large saute pan with olive oil and add the garlic cloves and crushed red pepper. Bring the pan to a medium heat and cook the garlic until it gets golden and very aromatic. Remove the garlic and discard.
• Add the 2 types of kale and stir to coat with the oil. Season with salt and add the chicken stock. Cover and cook for 2 to 3 minutes.
• Uncover and stir to be sure that the kale is cooked evenly. Let the liquid evaporate. Sprinkle with sherry vinegar. Taste to make sure that the kale is seasoned perfectly.
• Serve immediately.

SAUTEED KALE WITH GARLIC AND LEMON

Steps:

• On a cutting board, trim kale by folding a leaf in half lengthwise (at the stem); use a sharp paring knife to slice away from stem; discard stem. Tear leaves into small pieces; rinse in a large colander.
• Cook kale in a large pot of boiling salted water until crisp-tender, 4 to 6 minutes. Drain well.
• Heat oil in a large skillet over medium heat. Add garlic; cook until fragrant, about 1 minute.
• Add kale; season generously with coarse salt and ground pepper. Cook, stirring often, until wilted and tender, 4 to 6 minutes. Sprinkle with lemon juice; toss to combine. Serve immediately.

YUMMY SAUTEED KALE

Steps:

• Heat olive oil in a large saute pan that has a lid.
• Dice up onion and saute in olive oil until onion is translucent. Add garlic and saute until garlic becomes pale golden in color.
• Wash the kale thoroughly, and add it a handful at a time to the pan. Stir until it begins to wilt and all of it can fit in your pan.
• Add about a half cup of broth or water, turn the heat down to low-medium and cover the pan.
• Season with a pinch of sea salt and ground pepper. Do not leave the pan unattended for too long--set a timer if need be. The goal is to let the kale simmer in a small amount of liquid for ~30 minutes. This will require frequent stirring and the addition of small amounts of liquid to keep the kale from sticking to the pan. The longer you cook it and the more liquid you add, the more tender and delicious the dish will be--however you will lose nutritional value if you cook it too long. Taste it every now and then--when you are happy with it, take it off the heat and enjoy!

MARTHA'S SAUTEED KALE

Steps:

• Remove kale leaves from stems; thinly slice leaves crosswise.
• Heat a large skillet over medium-high. Add a couple tablespoons oil and shallot.
• Cook, stirring, until shallot is translucent. Stir in kale, season with salt and pepper, and cook until just wilted, about 3 to 5 minutes.

KATHY'S SAUTEED KALE

Steps:

• Heat olive oil in a large skillet over medium-high heat; saute garlic until fragrant, about 1 minute. Add kale to garlic, working in batches if needed; cook and stir until beginning to wilt, about 5 minutes.
• Stir water and vegetable base together in a small bowl until dissolved; pour over kale. Cook mixture until liquid is reduced, 1 to 2 minutes. Mix soy sauce and black pepper into kale.

KATHY'S SAUTEED KALE

Steps:

• Heat olive oil in a large skillet over medium-high heat; saute garlic until fragrant, about 1 minute. Add kale to garlic, working in batches if needed; cook and stir until beginning to wilt, about 5 minutes.
• Stir water and vegetable base together in a small bowl until dissolved; pour over kale. Cook mixture until liquid is reduced, 1 to 2 minutes. Mix soy sauce and black pepper into kale.