Kale And Cabbage Saute Recipes

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KALE AND CABBAGE SOUP



Kale and Cabbage Soup image

I made this recipe as a spin-off of Portuguese kale soup. I liked it so much! I like to serve this with freshly squeezed lemon juice or grated Parmesan cheese (but not both).

Provided by GinaG

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 1h15m

Yield 8

Number Of Ingredients 16

4 tomatoes, peeled and chopped
1 tablespoon butter
1 tablespoon dried minced onion
salt and ground black pepper to taste
2 tablespoons olive oil
4 stalks celery, chopped
1 onion, chopped
3 cloves garlic, minced
2 bay leaves
8 cups hot water
½ head green cabbage, shredded
½ cup beef base
1 teaspoon herbes de Provence
1 pinch red pepper flakes
1 (15 ounce) can kidney beans, rinsed and drained
1 bunch kale, chopped

Steps:

  • Combine tomatoes, butter, dried minced onion, salt, and black pepper in a small saucepan over medium heat. Bring mixture to a simmer, place a cover on the saucepan, and cook at a simmer for 15 minutes.
  • Heat olive oil in a stock pot over medium heat. Cook and stir celery, onion, garlic, and bay leaves in hot oil until onion is translucent, about 5 minutes. Add tomato mixture; cook and stir another 5 minutes.
  • Remove and discard bay leaves. Pour water into the stock pot. Stir green cabbage, beef base, herbes de Provence, and red pepper flakes into the water. Loosely cover the stock pot and cook the mixture for 25 minutes.
  • Stir kidney beans and kale into the soup. Again loosely cover the pot and continue cooking another 15 minutes.

Nutrition Facts : Calories 199.2 calories, Carbohydrate 25 g, Cholesterol 3.8 mg, Fat 7.9 g, Fiber 7.9 g, Protein 10.6 g, SaturatedFat 1.5 g, Sodium 3229.2 mg, Sugar 6 g

KALE AND CABBAGE SAUTE



Kale and Cabbage Saute image

Created this simple side dish. Very few ingredients. I used 1/2c of sodium free chicken broth, made with 1 packet, mixed with a cup of water. Hope you enjoy.

Provided by chef lisae

Categories     Greens

Time 50m

Yield 1/2 cup per serving, 6-8 serving(s)

Number Of Ingredients 7

8 cups kale, cleaned and chopped
4 cups cabbage, chopped
1/2 shallots or 1 small red onion, chopped
1/2 red bell pepper, chopped
1/2 cup chicken broth, sodium free
cooking spray
Mrs. Dash table blend seasoning (to taste)

Steps:

  • Coat a large non-stick skillet with cooking spray and heat over medium high heat.
  • Saute the shallot or onion and the red pepper for 3 minutes.
  • Add the Kale, Cabbage,prepared broth and Mrs. Dash.
  • Cover and cook for 20 minutes or until tender.

Nutrition Facts : Calories 63.9, Fat 0.8, SaturatedFat 0.1, Sodium 109.6, Carbohydrate 12.6, Fiber 3.2, Sugar 2, Protein 4.1

KALE AND SAUSAGE SAUTE



Kale and Sausage Saute image

I always wanted to find a great way to prepare kale and found a great salad in the deli of a local grocery store. At first this was an attempt to re-create this salad but has since morphed into a lovely but very different dish. I hate overly cooked greens - the texture grosses me out, but with the kale it stays nice and crisp. You can serve it hot as an entree or side dish, but it also saves nicely in the refridgerator as a cool salad for lunch the next day.

Provided by Chef Sweet tooth

Categories     One Dish Meal

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 9

1 bunch kale
1 tablespoon olive oil
2 garlic cloves, finely chopped
1 large sweet onion
1 large orange bell peppers or 1 large yellow bell pepper
1/3 cup sliced carrot
1/2 turkey kielbasa, fully cooked
salt
pepper

Steps:

  • Stem the kale and chop into smaller pieces.
  • Slice the onion and chop up the bell pepper and carrots. Cut the turkey keilbasa sausage into 1/4 inch rounds.
  • Heat oil in a large saucepan, or a large fry pan with high sides.
  • Add the garlic to the pan and let saute for about 30 seconds.
  • Add the onion, carrots, and bell pepper and cook until the onion becomes somewhat translucent and the other vegetables tender, about 5-7 minutes. Stir frequently so nothing burns.
  • Add the turkey keilbasa sausage and saute a minute more.
  • Add the kale and gently toss so that the other cooked vegetables become incorporated. Cook about 2-3 more minutes, just until the kale starts to become tender and slightly wilted.
  • Warning. Don't cook the kale too long or it will become tough and chewy. YUCK!
  • Sprinkle it with salt and pepper to taste.
  • Enjoy!
  • You may need more olive oil, and you can add more or less of any ingredient you like.

Nutrition Facts : Calories 178.6, Fat 7.8, SaturatedFat 1.1, Sodium 64.8, Carbohydrate 25, Fiber 5.7, Sugar 7.7, Protein 5.3

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