Sautéed Kale And Fresh Shell Beans Food

SAUTEED KALE WITH CANNELLINI BEANS

Steps:

• In a large skillet or wok heat the oil. Add the garlic and chili and sauté for about a minute.
• Add the kale in large handfuls - add a handful, stir it until it begins to wilt and then add the next handful, and so on.
• Pour the vegetable broth over all. Stir and simmer until the broth is almost completely boiled away - approximately 10 minutes.
• Add the beans and gently stir through until heated.
• Serve immediately.

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 KALE AND FRESH SHELL BEANS

Steps:

• Cook beans Stir together the water, 2 teaspoons salt, the bay leaf, cinnamon, peppercorns, and oregano in a large saucepan. Bring to a boil over medium-high heat, then add beans, and return to a boil. Reduce to a simmer and cook, partially covered, until beans are tender (they should be soft enough to squeeze with your fingers) but not falling apart, 15 to 20 minutes. Drain.
• Meanwhile, blanch kale Remove tough stems from kale and discard. Cut leaves crosswise into 1-inch strips. Wash well and drain. Bring a large pot of water to a boil. Add 1 tablespoon salt and the kale and cook until wilted and color has intensified, about 1 minute. Drain well.
• Sauté beans and kale Heat a large skillet over medium-high heat. Add the oil, garlic, and red pepper flakes; cook 20 seconds, stirring constantly. Add the beans and stir well to coat in oil, then add kale and stir to coat. Cook until heated through. Squeeze juice from lemon over kale; stir to combine.
• Serve Transfer to a serving platter. Drizzle with olive oil and a serve with lemon wedges.

WHITE BEANS AND KALE

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the kale and cook, stirring occasionally, until wilted, about 3 minutes. Stir in the beans with the liquid from the can, lemon zest, 2 cups water and a generous pinch each of salt and pepper. Bring to a simmer and continue to cook, stirring occasionally until the liquid has reduced and the kale is tender, 10 to 12 minutes.
• Transfer the kale and beans to a serving bowl. Scatter the parsley and chives over the top and serve with lemon wedges.
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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.