Sauteed Kale Food

MY FAVORITE SAUTEED KALE

My Favorite Sauteed Kale image

I LOVE kale and this is how I like to make it almost every time. I'm a hot pepper flake chick, but if that's too much for you, just leave it out! Great as a side dish, but I can eat this as my main meal, maybe just add some chickpeas or cannelini beans in at the end, amazing!

Provided by Kozmic Blues

Categories < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 lbs kale, stems and leaves coarsely chopped
2 tablespoons olive oil
crushed red pepper flakes, to taste (optional)
2 garlic cloves, finely sliced
1/2 cup vegetable stock or 1/2 cup water
salt and pepper
2 tablespoons balsamic vinegar

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.

Nutrition Facts : Calories 154.2, Fat 8, SaturatedFat 1.1, Sodium 75.6, Carbohydrate 18.9, Fiber 3.4, Sugar 1.2, Protein 5.8

SAUTEED KALE WITH GARLIC

Sauteed Kale with Garlic image

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Ingredients

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.

SAUTEED KALE

Sauteed Kale image

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

Ingredients

1 1/2 pounds young kale, stems and leaves coarsely chopped
3 tablespoons olive oil
2 cloves garlic, finely sliced
1/2 cup vegetable stock or water
Salt and pepper
2 tablespoons red wine vinegar

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

Sauteed Kale image

John Barricelli prepared this recipe on "The Martha Stewart Show" using local kale from Whole Foods. Try it with spice-rubbed pork loin and acorn squash.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Number Of Ingredients 3

Ingredients

1 1/2 tablespoons olive oil
1 1/2 pounds kale, washed (but not dried), stems removed, and cut into 1/2-inch strips
1/2 teaspoon coarse salt

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.

SAUTEED KALE

Sauteed Kale image

If you're planning to use the leftovers to make the fried rice with pork and kale , reserve 3/4 cup of this sautéed kale.

Categories Garlic Leafy Green Onion Side Sauté Vegetarian Quick & Easy Low/No Sugar Vinegar Kale Winter Healthy Vegan Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 1 serving (with leftovers)

Number Of Ingredients 7

Ingredients

1 pound kale, tough stems and center ribs discarded and leaves cut into 1-inch-wide strips (8 cups)
2 tablespoons olive oil
1 small red onion, halved lengthwise and thinly sliced crosswise
1 garlic clove, minced
Pinch of dried hot red pepper flakes
1 tablespoon red-wine vinegar, or to taste
1/4 teaspoon salt

Steps:

Cook kale in a 6-quart pot of boiling salted water , uncovered, stirring occasionally, until just tender, about 10 minutes, then drain in a colander.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until softened, 6 to 8 minutes. Add garlic and red pepper flakes and sauté, stirring, until garlic is fragrant, about 1 minute. Reduce heat to moderate, then add kale and cook, stirring occasionally, until heated through. Remove from heat and stir in vinegar and salt.

SAUTEED KALE WITH APPLES

Sauteed Kale with Apples image

The stems can be tough on kale, so remove as much of the stem as possible.

Provided by suzanne

Categories Side Dish Vegetables Greens

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
1 white onion, sliced
2 Red Delicious apples, cored and cut into bite-size pieces
2 teaspoons apple cider vinegar
⅛ teaspoon sea salt
⅛ teaspoon ground black pepper
4 cups chopped kale leaves

Steps:

Heat olive oil in a large skillet over medium heat; cook and stir onion until tender, about 4 minutes. Add apples, vinegar, salt, and pepper; cover skillet and cook until apples are tender, about 3 minutes. Add kale; cover and cook until kale is tender, 4 to 5 minutes.

Nutrition Facts : Calories 122.6 calories, Carbohydrate 21.6 g, Fat 4 g, Fiber 4 g, Protein 3 g, SaturatedFat 0.6 g, Sodium 87 mg, Sugar 9.6 g

ITALIAN SAUTEED KALE

Italian Sauteed Kale image

Like other dark-green leafy vegetables, kale is packed with beta-carotene and other antioxidants, which are believed to help prevent heart disease and certain types of cancer. It is also an excellent source of calcium.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 45m

Number Of Ingredients 3

Ingredients

1 pound kale
1 1/2 tablespoons olive oil
1/4 teaspoon salt

Steps:

Remove stems (and veins, if desired) from kale. Cut or tear leaves into 1/2-inch strips.
In skillet, heat oil over high heat. Add kale and salt; toss to coat leaves.
Cover; reduce heat. Cook until tender, 30 minutes.

Nutrition Facts : Calories 80 g, Fat 5 g, Protein 2 g

KATHY'S SAUTEED KALE

Kathy's Sauteed Kale image

An abundance of kale had me experimenting on ways to use this delicious, nutritious leafy green. I have yet to have any leftovers, no matter how much I make! If sodium is an issue you might want to substitute low-sodium soy sauce and vegetable base.

Provided by Kathy Young

Categories Side Dish Vegetables Greens

Time 20m

Yield 8

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
1 teaspoon minced garlic
12 cups chopped kale
¼ cup water
½ teaspoon vegetable bouillon base (such as Better Than Bouillon® Vegetable Base), or more to taste
1 splash soy sauce, or more to taste
1 pinch ground black pepper, or more to taste

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.

Nutrition Facts : Calories 66.7 calories, Carbohydrate 10.4 g, Fat 2.4 g, Fiber 2.1 g, Protein 3.4 g, SaturatedFat 0.3 g, Sodium 85 mg

SAUTéED KALE

Sautéed Kale image

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

Ingredients

1/4 cup extra-virgin olive oil
3 cloves garlic, peeled and sliced
1 large bunch kale, stemmed, with leaves coarsely chopped
1/2 cup vegetable stock, white wine or water
Kosher salt, freshly ground black pepper and red-pepper flakes to taste
2 tablespoons red-wine vinegar

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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