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.
SOUTHERN BRAISED GREENS
New Orleans - home to beignets, gumbo and jambalaya - is not exactly a mecca of healthy eating. Lifelong resident Courtney Clark grew up in the Lower Ninth Ward watching friends and family cook dishes that were loaded with salt and fat, and then tragedy struck: By age 35, she had lost her mom and her husband to heart disease. She was desperate to save others from a similar fate. Enter Backyard Gardeners Network, a nonprofit that maintains community gardens and teaches locals how to think differently about their diets. Courtney joined the team five years ago, and now she runs a 10-week course called Food as Medicine. In the class she teaches participants how to read nutrition labels, eat more plant-based foods and adjust their cooking (like making their own low-sodium Creole seasoning). Many of her students have lost weight, lessened or stopped medications and shifted their way of eating entirely. "It's hard trying to change the minds of people who have been cooking one way for all of their lives," she admits. "But to hear a lady in her late 60s say, 'This is the first time I'm tasting an avocado, and I love it,'...that's what I live for. We're gathering people around good, fresh food that's not going to give them a heart attack," she says. Here's Courtney's healthy take on a classic Southern side.
Provided by Food Network
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Remove the large stems from the collard greens, mustard greens and kale and cut the leaves into bite-size pieces.
- Heat the coconut oil in a large pot over medium heat. Add all the onions and cook until softened and translucent, 3 to 5 minutes. Add the garlic and cook for another minute, or until softened.
- Add the stock, Creole seasoning, curry powder, paprika and 1/2 teaspoon salt. Start adding the greens in batches, letting them wilt slightly before adding more; it may take about 10 minutes to get all the greens to fit. Cover and simmer, stirring halfway through, until the greens are wilted and tender, about 25 minutes. Season with salt, if desired.
BRAISED KALE
Braised kale is a simple way to tenderize and deepen the flavor. The greens first saute to maximize the aromatics in the dish then get covered and simmer.
Provided by Jessica Gavin
Categories Side
Time 1h10m
Number Of Ingredients 10
Steps:
- Remove the stems and chop leaves into 3-inch pieces.
- Thoroughly wash the kale and drain, it does not need to be completely dry.
- Heat a large dutch oven over medium heat.
- Add two tablespoon olive oil, once hot add the onion and saute until softened and lightly browned, 3 to 4 minutes.
- Add garlic and chili flakes, cook until fragrant, 1 minute.
- Heat 2 tablespoons of olive oil, then add half of the kale and cook until just beginning to wilt, 1 minute.
- Add the rest of the kale and cook until wilted, 1 minute.
- Add vegetable stock, and soy sauce, stir to combine.
- Cover the pot and reduce heat to medium-low.
- Cook, stirring occasionally every 5 to 10 minutes, until greens are tender, 25 to 35 minutes.
- Remove the lid and then increase the heat to medium-high.
- Cook and occasionally stir until most of the liquid has evaporated and greens start to sizzle, about 8 to 10 minutes.
- Turn off the heat and stir in rice vinegar and black pepper.
- Taste and add more salt and pepper as desired.
Nutrition Facts : Calories 251 kcal, Carbohydrate 24 g, Protein 11 g, Fat 16 g, SaturatedFat 2 g, Sodium 575 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BRAISED KALE
Provided by Food Network
Categories side-dish
Time 22m
Yield 4 side dish servings
Number Of Ingredients 18
Steps:
- Heat the oil in a large skillet over high heat. Add the onions, salt, pepper, and red pepper flakes and stir-fry for 2 minutes. Add the garlic, kale, and stock and cook, stirring occasionally, for 8 to 10 minutes; add a splash of cider vinegar in the last minute of cooking. Remove from the heat. Serve immediately.
- In a large stock pot, over high heat, add the oil. When the oil is hot, add the onions, carrots, and celery. Saute for 2 to 3 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for about 2 hours. Remove the stock from the heat and skim off any scum that is on the surface. Strain the stock through a large fine-mesh sieve. Discard the bones and vegetables.
INSTANT POT KALE RECIPE
Steps:
- Sort the kale in a large colander or bowl. You don't need to wash the kale thoroughly, you're mostly picking out the thick stems and any pieces that don't look fresh.
- Set the Instant Pot to Saute Low, add the olive oil and the garlic.
- Toss the kale into the pot as you sort it. Saute for one to two minutes, just enough to shrink the kale to fit into the pot and give it a little extra flavor.
- Add the liquid and pepper, seal the lid and set the pot to pressure cook for 4-6 minutes. If you like kale al dente, cook it for four minutes. If you like it very tender, cook it longer. I like mine soft, at the expense of a little color and volume.
- Once it's done, do a quick release to stop the veggie from overcooking as the pressure drops.
- If you want, now is the time to add a little more salt and pepper, vinegar, lemon juice, bacon, or even some grated Parmesan cheese.
SMOKY BRAISED KALE WITH TOMATO
This is a hack of a preparation the chef Travis Lett used at his restaurant Gjelina in Venice, Calif., as a pairing for a half-roasted chicken. With its deeply caramelized base of tomato paste and smoked paprika, the kale melts into velvety excellence that can stand on its own with a pile of rice or a baked potato. But it really shines brightly as a supporting player in a feast of poultry, pork or beef. Do two onions seem too many for you? Use one. This is a recipe really to make your own.
Provided by Sam Sifton
Categories vegetables, side dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Place a large, heavy-bottomed, high-sided pot or Dutch oven over medium-high heat and add olive oil. When it shimmers, add onions and garlic and cook until they soften and begin to turn translucent, about 5 to 7 minutes.
- Add tomato paste and smoked paprika, reduce heat to medium, and cook, stirring frequently, until the paste begins to caramelize, about 5 to 7 minutes. Season with salt and pepper, then add stock and vinegar, and allow to come to a boil.
- Add half the kale, cover, and cook for a minute or two, until it wilts. Repeat with remaining kale. Stir to incorporate the onion mixture into the soft kale and simmer until tender, 20 to 30 minutes, partly covered. Season to taste with salt and pepper, drizzle with a little more vinegar, and serve.
Nutrition Facts : @context http, Calories 162, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 8 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 581 milligrams, Sugar 6 grams
SAUTéED KALE
This is a technique that elevates basic sauteed greens into something even more savory and tender.
Provided by Sam Sifton
Categories easy, quick, weekday, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 12 grams, Carbohydrate 6 grams, Fat 14 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 266 milligrams, Sugar 1 gram
BALSAMIC BRAISED KALE
I have found that I can consume my weight in kale in multiple ways. Here lately, though, I've mainly had it braised and as a side dish. The sesame seeds and minced garlic give it texture, the balsamic vinegar with the maple syrup makes it tangy and sweet at the same time, and the crushed red pepper flakes gives it that extra...
Provided by Served With Love
Categories Vegetables
Time 55m
Number Of Ingredients 8
Steps:
- 1. This recipe is for fresh curly kale, so it will take some time to "look it", as we say here in the South. This just means that each leaf will need to be inspected for dirt, bugs, and damage before it is actually rinsed. Two bunches of kale will take about 20 minutes to look. Uncurl each part of the leaves as you do so. Pull the curly parts from the stems and straight, tough pieces and place into a strainer. Don't discard the stems and tough portion of the leaves! They can be boiled for homemade vegetable broth.
- 2. Rinse the kale, making sure to squeeze or "massage" it as you do. This will make it tender instead of tough "roughage". Also, squeeze it to remove the water from it. It's alright if some remains. That'll just get soaked up as it cooks.
- 3. "Fluff" the kale in the strainer to separate it before adding to a pan and set it to the side to drain more.
- 4. Add a teaspoon of grapeseed oil to a medium-high heat pan and allow it to get hot.
- 5. Slowly and carefully add the white sesame seeds to the pan and allow them to brown. Be careful during this step! The seeds can pop up like popcorn if the oil is too hot or they are added too quickly. (In the image, clearly, I have not used 1/4 cup of sesame seeds. This is because I didn't realize how low the jar had gotten and ran out. I used all I had left to make this pan of kale.)
- 6. Slowly add the kale. Again, exercise caution and patience! The remaining water on the kale, combined with the hot seeds, can pop up and cause injuries. Unless a large pan is used, all of the kale might not fit in the pan. Let some cook down before adding the rest, but stir what is already in the pan. I do use a smaller pan and add all of my kale at the same time, but I stir very, very carefully and use my lid to help get the seeds from the bottom to the top so they don't burn.
- 7. Add the minced garlic, stir, lower the heat to medium, and allow the kale to cook. Do not cover it. There needs to be minimal liquid remaining before the braise is added, so allow as much as possible of it to cook out.
- 8. Stir frequently.
- 9. Add the balsamic vinegar and maple syrup to a bowl or jar with a lid and stir with a spoon or shake. Be sure to use balsamic vinegar and not balsamic vinaigrette! If you accidentally use too much maple syrup, as I often do as a result of the wide mouth spout on my jug that I forget about every time, just add more balsamic vinegar to balance it out. In fact, it's perfectly fine to use more of one than the other, depending on preference. However, remember that maple syrup becomes sweeter as it's cooked. Less will be more. It's important to get the ratio right before adding to the kale. Once it's incorporated, there's no going back. Trust me! If more vinegar is added to the kale to reduce the power of the syrup and it ends up being more tangy than preferred, more syrup will need to be added. The back and forth will drown the kale, making it a soggy, inedible mess. It'll burn the eyebrows right from your face, too :-)D
- 10. Add as little or as much crushed red pepper flakes to taste. A little goes a long way, so add a little at a time and adjust from there. Half a teaspoon might be too much for some, but it's perfect for me.
- 11. Turn the heat up to high. Continue mixing the braise as it's slowly poured over the kale. (Tip: pour the braise directly on the surface of the pan and stir the kale into it. Do this a little at a time and slowly until all the braise liquid is used.)
- 12. Continue to stir until the liquid has reduced to less than a teaspoonful in the pan. (Tip: to accurately measure how much of the braise liquid actually remains, tilt the pan and let the liquid pool to the bottom and use a teaspoon to scoop it up.)
- 13. If the kale needs to be cooked more, reduce the heat to prevent scorching.
- 14. Serve immediately with love!
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
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