Seasoned Blanched Kale Food
SEASONED BLANCHED KALE
Here's a recipe for a side dish of immense flavor. We use it just as often, though, as a killer ingredient in sandwiches. You can add fresh thyme or fresh rosemary to the kale during the (very) short cooking process if desired, or as we do: plenty of hot red pepper.
Provided by Martha Rose Shulman
Time 20m
Number Of Ingredients 1
Steps:
- Stem the kale and wash the leaves in 2 changes of water (not necessary if using bagged, cleaned and stemmed kale). Bring a large pot of water to a rolling boil, add salt to taste and the kale. Blanch for 3 minutes, then transfer to a bowl of cold water to stop the cooking, and drain. Take the blanched kale up by the handful and squeeze hard to expel excess water, then chop fine.
- For seasoned kale, heat 1 tablespoon extra virgin olive oil over medium heat in a heavy, medium size skillet and add 1 to 2 minced garlic cloves. Cook until the garlic begins to sizzle and smell fragrant, 30 seconds to a minute. Add the kale and salt and pepper to taste, and stir and toss in the pan for about a minute, until nicely infused with the oil and garlic. If desired, add 1 teaspoon each chopped fresh thyme and chopped fresh rosemary (for a 12-ounce bunch of kale) along with the garlic.
Nutrition Facts : @context http, Calories 49, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 1 gram, Fiber 4 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 38 milligrams, Sugar 2 grams
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.
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.
SEASONED BLANCHED KALE
Stem the kale and wash the leaves in 2 changes of water (not necessary if using bagged, cleaned and stemmed kale). Bring a large pot of water to a rolling boil, add salt to taste and the kale. Blanch for 3 minutes, then transfer to a bowl of cold water to stop the cooking, and drain. Take the blanched kale up by the handful and squeeze hard to expel excess water, then chop fine.For seasoned kale, heat 1 tablespoon extra virgin olive oil over medium heat in a heavy, medium size skillet and add 1 to 2 minced garlic cloves. Cook until the garlic begins to sizzle and smell fragrant, 30 seconds to a minute. Add the kale and salt and pepper to taste, and stir and toss in the pan for about a minute, until nicely infused with the oil and garlic. If desired, add 1 teaspoon each chopped fresh thyme and chopped fresh rosemary (for a 12-ounce bunch of kale) along with the garlic.
Provided by Martha Rose Shulman
Categories easy, lunch, quick
Time 10m
Yield About 1/2 cup / 5 ounces/ 150 g
Number Of Ingredients 8
Steps:
- Turn on a food processor fitted with the steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl stop the machine and scrape down the bowl. Alternatively, mash with a generous pinch of salt in a mortar and pestle. Add the parsley and mint to the food processor (or to the mortar and pestle) and process until finely chopped or grind to a paste. With the machine running slowly add the olive oil and process until the mixture is smooth (or slowly work into the mixture using a mortar and pestle). Stop the machine, scrape down the sides of the bowl and add the cheese. Pulse to combine.
MY FAVORITE SAUTEED KALE
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
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
KALE AND QUINOA WITH CREOLE SEASONING
A light side dish of quinoa and blanched kale, made extra-savory by seasoning it with Creole seasoning. Be sure to use Tony Chachere's Original Creole Seasoning®--there is nothing as delicious!
Provided by Always Cooking Up Something
Categories Side Dish Grain Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Bring chicken broth to a boil in a saucepan; stir in quinoa. Cover and reduce heat to low. Simmer until quinoa is tender and liquid is absorbed, about 10 minutes.
- Bring water to a boil in a large saucepan; cook kale in boiling water until just tender, 2 to 3 minutes. Drain. Heat olive oil in the same saucepan over medium heat; cook and stir shallot until softened, about 5 minutes. Add kale, cooking and stirring, until desired doneness. Mix quinoa into vegetable mixture and season with salt and Creole seasoning.
Nutrition Facts : Calories 147.4 calories, Carbohydrate 25.6 g, Fat 3.2 g, Fiber 3.5 g, Protein 6.5 g, SaturatedFat 0.4 g, Sodium 736.1 mg, Sugar 0.5 g
BASIC STEAMED KALE
We have a bumper crop of organic kale (Brassica Oleracea 'Winter Red') in the garden now! Here's an easy recipe for steamed kale. Feel free to add your favorite spices or herbs, extra virgin olive oil, toasted sesame oil, sundried toms, squeeze of lemon juice, etc. that will complement your menu. Our favorite way to serve greens like this is simple: drizzle of extra virgin olive oil, pinch of salt, cracked black pepper, and another drizzle of lemon juice. From Capay Organic/FarmFreshtoYou. This cooking method works well using other greens, too: mustard, Swiss chard, beet greens, collards...
Provided by COOKGIRl
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- *Note: some cooks prefer to leave kale ribs and stalks intact-your choice. Depending on the variety of kale, if the stalks and ribs are thick, I remove them. A salad spinner is handy for washing the kale.
- Shred kale finely and place in a steamer basket fitted in a pot. Don't forget to add a couple inches of water to the pot!
- Throw in the garlic.
- Bring water to the boil. Cover pan, reduce heat to low and steam kale for approximately 10 minutes, or until tender.
- Remove from heat to serving dish. Toss with a little bit of oil of choice, if desired.
- Season with salt and cracked black pepper to taste.
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