GARLICKY, LEMONY KALE
Steps:
- Heat the olive oil in a large skillet over medium heat until shimmering. Add the garlic and cook, stirring constantly, until translucent and soft. Add the kale and stir to coat with garlic and oil. Cook until tender, about 5 minutes.
- Meanwhile, heat a grill pan over medium-high heat. Place the lemon halves cut-side down in the pan and cook without moving until grill marks are visible, about 2 minutes.
- Toast the almonds in a small skillet over medium-high heat until fragrant and slightly golden brown, about 3 minutes.
- Transfer the kale to a serving bowl and squeeze a charred lemon half over the top. Sprinkle with the toasted almonds and pecorino shavings. Serve with the other lemon half on the side. Enjoy!
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.
LEMON GARLIC SAUTEED KALE
This easy, healthy recipe for sautéed kale is delicious. As the kale cooks in the pan, it wilts, turns bight green, and becomes tender. Kale may sound like a boring side, but this is one of our favorite side dishes to make.
Provided by Adam and Joanne Gallagher
Categories Side Dish
Time 20m
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Rinse the kale, and then pull the leaves from the stems. Discard the stems or save to add to homemade stock another day. Coarsely chop kale leaves into randomly shaped pieces, about 2 inches large.
- Heat the olive oil in a wide skillet over medium-high heat. When the oil shimmers, add the garlic and red pepper flakes. Cook, stirring often, until the garlic is soft, but before it browns.
- Add the chopped kale leaves, stock, and 1/4 teaspoon of salt. Cook, tossing the kale around the pan occasionally, until the kale turns bright green, is soft and is wilted, about 7 to 8 minutes. If before the kale is tender, the liquid evaporates, add a little bit more to the pan.
- Taste and adjust with additional salt, and then finish by stirring in the juice from half a lemon.
Nutrition Facts : ServingSize 1/4 of the dish, Calories 118, Fat 11.1g, SaturatedFat 1.6g, Cholesterol 0.9mg, Sodium 197.8mg, Carbohydrate 4.4g, Fiber 1g, Sugar 1.2g, Protein 2g
SPICY SAUTEED KALE WITH LEMON
Bright, bold flavors like chili peppers, lemon, and honey help make this side dish of sauteed kale a standout on the dinner table.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 7
Steps:
- In a large skillet, heat oil and chile over medium-high heat. Add lemon and honey and cook, stirring, until lemon begins to break down, about 2 minutes. Add kale and cook, stirring, until just wilted, about 3 minutes. Add scallions, season with salt, and cook 1 minute. Serve warm or at room temperature.
Nutrition Facts : Calories 68 g, Fat 3 g, Fiber 2 g, Protein 2 g
LEMON KALE SAUTE'
I saw a variation of this recipe & made, and liked it but tweaked it to be more appealing, and it has been a favorite ever since. It is a great way to add a little fiber to the diet. This recipe is one of the 795 from my cookbook. I made this tonight, and made sure I took a picture where you could see what it looks like. I...
Provided by Rose Mary Mogan
Categories Vegetables
Time 1h
Number Of Ingredients 11
Steps:
- 1. Wash kale one leaf at a time under running water. Use a small paring knife to cut away the tough thick stem from center. Stack the trimmed leaves together and roughly chop. Set aside.
- 2. Heat oil in a large deep skillet, over medium high heat. Add the garlic and red pepper flakes and saute stirring frequently until fragrant about 2-3 minutes. Add onions and mushrooms, and saute 4-5 minutes more.
- 3. Add kale and stir till wilted about 6-8 minutes. Add lemon zest, lemon juice, sugar, red bell pepper, salt and pepper, and continue to cook an additional 15 to 20 minutes or until Kale is tender.
- 4. Variation: Instead of using kale, you can substitute 3 ten ounce boxes of frozen chopped or leaf spinach, they both work well, and the flavor is great also. Garnish with lemon slices or wedges as I did, and add extra lemon zest if desired. I also boiled and sliced a couple of eggs to go with it. It was really good.
SAUTEED KALE WITH LEMON
Make and share this Sauteed Kale With Lemon recipe from Food.com.
Provided by ugogirl
Categories Greens
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a large pot, bring 1 inch of water to a boil. Add kale and salt. Cover and cook, stirring once, for 5 minutes or until crisp-tender. Drain.
- Return kale to pot. Drizzle with olive oil. Reheat. Add lemon juice, red pepper flakes and parmesan cheese.
- Toss and serve.
SAUTéED KALE
This is a technique that elevates basic sauteed greens into something even more savory and tender.
Provided by Sam Sifton
Categories easy, quick, weekday, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 12 grams, Carbohydrate 6 grams, Fat 14 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 266 milligrams, Sugar 1 gram
QUICK KALE SAUTE
A healthy, quick meal to throw together, especially useful if you don't feel like cooking. If you can find Italian Toscano kale please try it! The Toscano kale can usually be found at farmers' markets or specialty grocery stores, or if you're lucky it can be found at your local supermarket. I give two versions of this recipe for ease in cooking when you have limited ingredients on hand. Serve the kale over hot cooked brown rice or whole grain pasta for a filling meal. Our favorite topping on kale is the splendid copy cat recipe #95888.
Provided by COOKGIRl
Categories Greens
Time 16m
Yield 4-5 serving(s)
Number Of Ingredients 20
Steps:
- Begin by thoroughly rinsing the kale to remove any sand or grit. (For good results use a salad spinner to rinse the kale.) Remove the kale ribs by slicing down each side of rib with sharp knife. Chop kale coarsely. Set aside.
- Heat a skillet on medium heat with 1 teaspoon of oil of your choice as indicated in the two recipe versions above. Do not let oil smoke.
- Brown the nuts carefully in the oil for about 1 1/2 minutes or until light golden. Do not let nuts burn. Remove 1/2 tablespoon of the nuts on paper towel and set aside for garnish.
- Now saute the garlic for one minute along with the nuts then add the bell pepper and cook another minute.
- Add onions and oregano, tossing to coat with oil for another 1 minute. Next add the chopped kale with 1 tablespoon of water or stock. The kale may not fit into the pan very well, but after only a few minutes it will cook down.
- Saute the kale mixture just until wilted but not slimy, about another.
- 2-3 minutes, until water has evaporated. Season kale mixture with salt and pepper.
- Drizzle with a litte bit of lemon juice or lime juice, depending on your recipe.
- Transfer kale to serving platter and garnish with reserved nuts and lemon or lime wedges. Serve with brown rice or pasta with the suggested topping if desired.
Nutrition Facts : Calories 121.7, Fat 11.1, SaturatedFat 1.3, Sodium 3.1, Carbohydrate 5, Fiber 1.4, Sugar 1.3, Protein 2.1
LEMON-GARLIC KALE SALAD
Here's a snappy, fresh side dish or a light supper: a lemony green salad, rich with tang and crunch. The dressing is nothing more than lemon juice, olive oil, garlic and salt. Its simplicity makes it perfect.
Provided by Julia Moskin
Categories dinner, lunch, quick, salads and dressings
Time 25m
Yield 8 to 12 servings
Number Of Ingredients 7
Steps:
- In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
- In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
- Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
- Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.
Nutrition Facts : @context http, Calories 412, UnsaturatedFat 35 grams, Carbohydrate 8 grams, Fat 42 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 212 milligrams, Sugar 2 grams, TransFat 0 grams
SAUTEED KALE WITH GARLIC AND LEMON
Par-boiling and sauteing kale makes it tender and delicious.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 5
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.
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