Marthas Sauteed Kale Food

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.

MY FAVORITE SAUTEED KALE

Steps:

• Heat olive oil in a large saucepan over medium-high heat.
• Add crushed red pepper flakes, if using, and let them sizzle a bit in the oil.
• 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 (most) the liquid has evaporated. I like the kale to still remain bright-ish green.
• Season with salt and pepper to taste and add vinegar.

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:

• Heat olive oil in a large skillet over high heat. Add kale and salt and toss until well combined. Cover, reduce heat, and cook until tender, 5 to 7 minutes.

SPICY SAUTEED KALE WITH LEMON

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.

SAUTEED KALE WITH GARLIC

Steps:

• Cook 5 sliced garlic cloves in 1/4 cup olive oil in a pot over medium-low heat until sizzling, 1 minute. Add 1 pound chopped kale and stir until wilted, 3 to 5 minutes. Increase the heat to medium. Add 2 tablespoons cider vinegar, 1/2 teaspoon kosher salt and a pinch of red pepper flakes. Cook, stirring, until tender, 5 minutes.

SAUTéED POTATOES WITH BLACK KALE AND NIGELLA

Steps:

• Bring a large pot of water to a boil while you clean kale. When water comes to a boil, salt generously and add kale. Blanch 2 to 3 minutes, until just tender. Transfer to a bowl of cold water, drain and squeeze out excess water, taking it up by the handful. Cut squeezed bunches of kale into slivers and set aside.
• Heat 2 tablespoons olive oil over high heat in a heavy, preferably nonstick, 12-inch skillet and add potatoes. Turn heat down to medium-high and sear without stirring for 5 minutes, then shake and toss in pan for another 5 to 8 minutes, or until just tender and lightly browned. Add salt and continue to toss in pan for another minute or two, until tender. Add remaining teaspoon oil, shallots and nigella seeds and cook, stirring until shallots are tender and fragrant, about 3 minutes. Stir in kale and additional salt if desired and cook, stirring or tossing in the pan for another 3 to 5 minutes. Remove from heat, taste and adjust seasonings, and serve.

SAUTEED KALE

Steps:

• Set a steamer basket over a pan of simmering water. Add kale, and steam until tender, about 10 minutes.
• Heat oil in a medium skillet over medium heat. Add garlic, and cook, stirring occasionally, until tender, about 3 minutes. Add steamed kale, and toss to combine. Season with salt and pepper. Cover, and cook, stirring occasionally, for 5 minutes.

SAUTEED KALE

Steps:

• Heat the olive oil in a pan over medium high heat. Add the onion and cook for 3-4 minutes or until just softened.
• Add the salt, black pepper and red pepper flakes to the pan. Stir to combine.
• Place the kale in the pan, and pour in the chicken broth.
• Cook for 5-6 minutes, stirring occasionally, until kale is tender and most of the liquid has evaporated.
• Add the garlic and cook for 1 minute, stirring constantly.
• Sprinkle the fresh herbs over the top, then serve.