STIR FRIED KALE
A great way to use up some of the extra kale you might have in your garden! You can use other similar greens in this recipe - spinach, mustard greens, and arugula will all work. A mixture of greens is also quite good. Serve as a salad, as a side dish, or as a main dish with rice.
Provided by FISHLOVE
Categories Side Dish Vegetables Greens
Yield 6
Number Of Ingredients 5
Steps:
- Heat oil over medium-high heat in a large frying pan. Add onions and garlic; cook and stir until soft.
- Mix in breadcrumbs, and cook and stir until brown.
- Stir in kale, and cook until wilted. Serve hot or warm.
Nutrition Facts : Calories 203.1 calories, Carbohydrate 27.8 g, Fat 8.6 g, Fiber 3.8 g, Protein 7 g, SaturatedFat 1.3 g, Sodium 233.7 mg, Sugar 1.9 g
AIR-FRIED KALE CHIPS
I harvested some kale from my garden this weekend and decided to make chips in an air fryer instead of the oven. It's super quick!
Provided by LauraF
Categories Appetizers and Snacks Snacks Snack Chip Recipes Kale Chip Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an air fryer to 360 degrees F (180 degrees C) according to manufacturer's instructions.
- Stir kale leaves off the stems and chop into small pieces. Place in a large bowl; add olive oil, salt, paprika, garlic powder, pepper, and cayenne. Toss until well coated.
- Add a layer of kale leaves to the air fryer basket. Cook for 3 minutes. Shake the basket and pour kale out onto a cutting board or baking sheet to cool and crisp up. Repeat with remaining kale, working in batches to prevent it from steaming and getting soggy.
Nutrition Facts : Calories 68.2 calories, Carbohydrate 4.7 g, Fat 5.4 g, Fiber 1.1 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 258.7 mg, Sugar 0.1 g
CRISPY KALE
Steps:
- In a large heavy pot (like a Dutch oven), heat 2 to 3 inches of oil to 350 degrees F.
- Thoroughly wash the kale and remove the stems. Tear the leaves up into large bite-size pieces and dry them, either in a salad spinner or on paper towels.
- Drop 5 to7 leaves in the hot oil at a time and fry until the kale is crisp and almost transparent, 60 to 90 seconds. Drain on a wire rack set over paper towels and season with kosher salt while hot.
- Fry the cilantro leaves for a couple of seconds and drain on the same wire rack. Season with a bit more salt. Serve it as a snack or side dish.
QUICK PAN-FRIED KALE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Thoroughly rinse the kale in cold water, soaking it in the water if it seems gritty or sandy. Tear the leaves into chunks and discard the stems.
- Heat the olive oil in a large skillet over medium-high heat. Add the garlic and quickly stir it around to avoid burning. Throw in the kale and use tongs to move it around the skillet. Sprinkle in plenty of salt and pepper and the red pepper flakes. Continue cooking until the kale is slightly wilted but still a little crisp, about 2 minutes. Drizzle over some sesame oil and toss.
- Transfer the kale to a plate and serve it to anyone who has a hankering for a huge dose of beta-carotene and vitamin K!
FRIED KALE
Cooking this vegetable well seems so simple, but it requires care and attention to bring it just to the right point. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Kid-Friendly Recipes
Number Of Ingredients 4
Steps:
- Heat a large skillet over medium heat. Add the olive oil and garlic and stir constantly for 30 seconds. Little by little add the kale, increasing the heat to high. The kale will collapse as it hits the heat. Stir in the salt. When all the kale is in the pan, cover and cook, stirring occasionally, for 10 minutes, or until the leaves are tender but still dark green and slightly firm. Serve hot.
STIR-FRIED CURLY KALE WITH CHILLI & GARLIC
A quick and easy way to give kale a kick - serve with steak, chicken and oriental meals
Provided by Good Food team
Categories Dinner, Side dish
Time 15m
Number Of Ingredients 4
Steps:
- Heat the oil in a large wok, then add the kale and a couple tbsp water. Season, then stir-fry for 5-8 mins, adding the garlic and chilli for the final 2 mins. When the kale is tender and a vibrant green, remove from the heat and serve.
Nutrition Facts : Calories 44 calories, Fat 4 grams fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium
BEER BATTER-FRIED KALE
Steps:
- In a blender blend the beer, the flour, the table salt, and the pepper for 20 seconds, or until the batter is smooth, transfer the batter to a bowl, and let it stand, covered, for 1 hour.
- In a large deep skillet heat 1 inch of the oil until it registers 360°F. on a deep-fat thermometer. Dip each leaf into the batter, coating it thoroughly and knocking off the excess batter on the side of the bowl, and fry it in the oil for 30 seconds on each side, or until it is golden. Transfer the kale as it is fried to paper towels to drain and sprinkle it lightly with the coarse salt. Serve the kale with the lemon wedges.
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