Sauteed Kale Red Onion Food

KALE WITH CARAMELIZED ONIONS AND GARLIC

Steps:

• Heat oil in large pan.
• Add chopped onions and garlic.
• Sauté until onions are clear and begin to caramelize. Stir often. Do not allow garlic to burn.
• Add torn kale.
• Toss with onions and garlic.
• Cook until kale is wilted.
• Sprinkle with a tiny bit of balsamic vinegar if desired.
• (Thanks reviewers for reminding me of removing the stems!).

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 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.

SAUTEED KALE & RED ONION

Steps:

• Melt I Can't Believe It's Not Butter!® Spread in large nonstick skillet over medium-high heat and cook onion with salt, stirring occasionally, until tender, about 3 minutes.
• Add kale and cook, stirring frequently, until wilted and tender. Stir in vinegar and cook 1 minute.

SAUTéED KALE

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.

SAUTEED KALE

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.

SAUTéED KALE & RED ONIONS WITH GARLIC AND LEMON

Steps:

• Tear the leaves off the kale into bite-size pieces. Slice the stems into 1 inch long pieces.
• Blanch the stems for 2 to 3 minutes. Remove, place in a strainer, quickly rinse under cold water to halt cooking.
• Blanch the kale leaves for 1 to 2 minutes, and rinse in a strainer under cold water. Drain.
• Heat the oil in a medium skillet and sauté the garlic for 1 minute. Saute the onions for 2 to 3 minutes.
• Add the kale leaves, stems and shoyu soy sauce. Sauté for 2 to 3 minutes, stirring constantly.
• Sprinkle the lemon juice over and toss to mix. Serve immediately after adding the lemon juice or the leaves may loose their bright green color.

SPICY GARLIC KALE WITH SAUTEED RED PEPPERS

Steps:

• Wash kale. Pull greens away from the stalks, discarding stalks. Shred by hand into small pieces.
• Place kale in steamer basket, and steam until tender (approximately 10 minutes). Remove immediately from heat.
• Heat olive oil in heavy pan over medium-high heat. When the oil is hot, add onions and leeks. Saute until onions are translucent and leeks begin to brown. Add garlic and red pepper flakes, saute for 1-2 more minutes. Add bell pepper slices, and saute until tender (approximately 4-5 minutes). Remove from heat.
• Add kale to pan, and toss ingredients together thoroughly. Add salt and pepper to taste. Serve hot or room temperature.

SAUTéED KALE WITH ONION AND BACON

Steps:

• Stack a few kale leaves and roll them lengthwise into a cigar shape. Cut the leaves crosswise into 1/4 inch wide strips with a sharp knife. Repeat with the remaining kale leaves. (See note.)
• Heat the olive oil in a wide 6 to 8 quart pot over moderate heat. Add the bacon, and cook, stirring occasionally, until browned but still soft, then use a slotted spoon to transfer the bacon to a plate lined with paper towels to drain. Pour off and discard all but 3 tablespoons of oil and fat from the pot, and then add the onion, garlic, and red pepper flakes, and cook over low heat, stirring, until softened, 5 to 7 minutes. Add the kale, bacon, and smoked paprika to the pot, and cook, turning with tongs, until the kale is wilted and bright green, about 1 minute. Add the stock or water and simmer, partially covered, until the leaves are just tender, 6 to 10 minutes. Add the vinegar, and toss to combine; taste for seasonings, and add salt, pepper, or more vinegar as desired.

FETA CHEESE, KALE & RED ONIONS

Steps:

• Bring a large pot of water to a boil.
• Put in the kale and cook 2 minutes (it should be bright green), drain immediately, put under cold water.
• Coarsely chop the Kale.
• In the same pan heat the oil and cook the garlic and onions for about 4 minutes until the onions are clear and the garlic is golden.
• Add a tbsp of water as you are cooking them and it will steam the onions and keep them soft.
• Add kale, salt, pepper half of the feta cheese and the broth.
• Stir and heat through.
• Crumble the remaining feta cheese over the veggies just before serving.