Tuthill House Sauteed Kale With Shallots Food
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.
CREAMED KALE WITH CARAMELIZED SHALLOTS
Steps:
- Heat the butter in a medium saucepan over medium heat. Add the onions and cook until soft. Whisk in the flour and cook for 2 to 3 minutes, not allowing the mixture to obtain any color. Whisk in the warm milk and cook until thickened. Season with nutmeg and salt and pepper, to taste. Keep warm until ready to use.
- Meanwhile, bring a medium pot of salted water to a boil. Add the kale and cook until tender, about 10 to 15 minutes. Drain in a colander and then return to pot. Add cream sauce and cook until flavors meld, about 2 minutes. Season with salt and pepper, to taste. Plate creamed kale and then top with Caramelized Shallots.
- Melt the butter and sugar in a medium saucepan over medium heat. Add the shallots, season with salt and pepper, and cook until they begin to brown all over, about 10 minutes.
KALE AND ESCAROLE WITH SHALLOTS
Quickly cooked greens are a simple and delicious way to include these heart-healthy vegetables in your diet. But don't just use one! In this recipe, we use kale and escarole, cooked together with a flavorful punch from shallots, lemon and red pepper flakes.
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add 2 sliced shallots and cook until lightly browned, about 3 minutes. Add 1 head each torn Tuscan kale and escarole and 1/2 teaspoon kosher salt. Cook, stirring, until wilted, 3 to 5 minutes. Add 1 teaspoon grated lemon zest and a pinch of red pepper flakes; season with salt.
TUTHILL HOUSE SAUTEED KALE WITH SHALLOTS
This recipe is from the Tuthill House at the Mill Restaurant & Tavern in Gardiner, NY, which is a historic 1788 Grist Mill converted into an eating establishment.
Provided by Member 610488
Categories Chard
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Blanch the kale leaves and then put them in an ice bath to help set the bright green color.
- Roughly chop the kale into large pieces and set aside. Heat the olive oil in a large saute pan and saute the shallots until soft.
- Add the kale and toss to coat with oil and shallots. Add the white wine and bring to a boil. Cook until the volume of the wine is reduced by half. Season with salt and pepper and serve.
Nutrition Facts : Calories 72.5, Fat 5.1, SaturatedFat 0.7, Sodium 218.7, Carbohydrate 1.5, Protein 0.2
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