SAUTEED KALE WITH GARLIC
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
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 WITH APPLES
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
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
KALE WITH CHICKPEAS AND TAMARIND
Tamarind is a sweet and very sour and sticky fruit that grows in pods filled with seeds. When buying tamarind, you may find it in a block with the seeds included, as a thinned out concentrate or the thick, seedless paste used in this recipe. Tamarind paste lasts for a long time in the refrigerator and can be used in everything from sauces to candy.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 tablespoon each minced ginger and garlic in butter in a pot over medium-high heat, 2 minutes. Add one 15-ounce can chickpeas (drained and rinsed), 2 teaspoons curry powder and a pinch of salt. Toast the chickpeas, stirring, 3 to 5 minutes. Stir in 8 ounces chopped kale. Add a mix of 3 tablespoons each water and dark brown sugar, 1 tablespoon tamarind paste and a pinch of cayenne. Cook until the kale is tender. Top with cilantro.
SAUTéED KALE WITH CHICKPEAS AND PANCETTA
Make and share this Sautéed Kale With Chickpeas and Pancetta recipe from Food.com.
Provided by Emma Pham
Categories European
Time 10m
Yield 3 plates, 3 serving(s)
Number Of Ingredients 8
Steps:
- Step 1: Heat pan with olive oil and cook pancetta until brown , then add add onion sauté until onions soft; then add garlic and cook another 1 minute. Next, add flake pepper.
- Step 2: Place kale in the pan at medium heat, then add salt and stir well. Cook about 3 minutes, then add chickpeas and heat for another 2 minutes.
- Serve hot.
INDIAN KALE WITH CHICKPEAS
This is a delicious way to cook kale if you are running out of ideas, and it goes great with Indian dishes like dal. Make sure not to overcook the greens!
Provided by Lady Laff
Categories Side Dish Vegetables Greens
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a large frying pan or wok over medium-high heat. Add onion and chile pepper; saute until onion is tender, 5 to 7 minutes. Add chickpeas, cumin, coriander, turmeric, cinnamon, and salt; saute for 5 minutes. Pour in a splash of water, followed by lemon zest and juice. Season further to taste if desired.
- Fold kale into the mixture until just wilted, 3 to 5 minutes. Remove from heat and serve.
Nutrition Facts : Calories 211.7 calories, Carbohydrate 30.9 g, Fat 8.5 g, Fiber 7 g, Protein 6.4 g, SaturatedFat 1.1 g, Sodium 385.8 mg, Sugar 1.8 g
BABY FRISéE WITH POACHED EGG AND PANCETTA
Make and share this Baby Frisée With Poached Egg and Pancetta recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Add 2 tablespoons olive oil and pancetta to a skillet; cook over medium heat until pancetta is crisp.
- Using a slotted spoon, remove pancetta to paper towels to drain; set aside.
- Make salad dressing: combine the olive oil, vinegars, garlic, shallot, salt, and pepper in a small bowl; set aside.
- Poach the eggs: use your preferred method or as follows-bring enough water to cover whole (unshelled) eggs to boil in a small saucepan; gently lower eggs into boiling water.
- Let them boil only for 30 seconds, then carefully remove them (this preliminary cooking serves to set the whites a bit and makes the eggs much easier to handle).
- Bring the 5 cups water and cider vinegar to a simmer in a deep skillet.
- Gently crack each egg and open it directly over the simmering water.
- Let the egg gently slide into the water; spoon simmering water over the eggs if they are not completely submerged.
- Remove the skillet from the heat and cover for 4-5 minutes; assemble salad during this time.
- To make 6 individual servings: place 1 head of frisée on each plate and spoon the dressing on top.
- When poached eggs are ready, with a slotted spoon lift them out of the water and onto a kitchen towel to drain.
- Carefully place the drained eggs on the dressed frisées.
- Season to taste with salt and pepper; scatter pancetta over the eggs.
- Garnish each plate with freshly made crostini; serve immediately.
Nutrition Facts : Calories 222.9, Fat 21.5, SaturatedFat 3.8, Cholesterol 211.5, Sodium 74.9, Carbohydrate 1.1, Sugar 0.4, Protein 6.4
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