SAUTEED KALE
Provided by Anne Burrell
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
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
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.
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
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- In a large skillet, heat the oil over medium heat. Add the kale, garlic, pinches of salt, and several grinds of pepper. Sauté for 2 to 4 minutes, tossing (I like to use tongs for this), until the kale has wilted down.
- Turn off the heat, squeeze a little lemon juice over the kale, and toss. Season to taste and serve.
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