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.
KATHY'S SAUTEED KALE
An abundance of kale had me experimenting on ways to use this delicious, nutritious leafy green. I have yet to have any leftovers, no matter how much I make! If sodium is an issue you might want to substitute low-sodium soy sauce and vegetable base.
Provided by Kathy Young
Categories Greens Side Dishes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Heat olive oil in a large skillet over medium-high heat; saute garlic until fragrant, about 1 minute. Add kale to garlic, working in batches if needed; cook and stir until beginning to wilt, about 5 minutes.
- Stir water and vegetable base together in a small bowl until dissolved; pour over kale. Cook mixture until liquid is reduced, 1 to 2 minutes. Mix soy sauce and black pepper into kale.
Nutrition Facts : Calories 66.7 calories, Carbohydrate 10.4 g, Fat 2.4 g, Fiber 2.1 g, Protein 3.4 g, SaturatedFat 0.3 g, Sodium 85 mg
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
KATHY'S SAUTEED KALE
An abundance of kale had me experimenting on ways to use this delicious, nutritious leafy green. I have yet to have any leftovers, no matter how much I make! If sodium is an issue you might want to substitute low-sodium soy sauce and vegetable base.
Provided by Kathy Young
Categories Greens Side Dishes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Heat olive oil in a large skillet over medium-high heat; saute garlic until fragrant, about 1 minute. Add kale to garlic, working in batches if needed; cook and stir until beginning to wilt, about 5 minutes.
- Stir water and vegetable base together in a small bowl until dissolved; pour over kale. Cook mixture until liquid is reduced, 1 to 2 minutes. Mix soy sauce and black pepper into kale.
Nutrition Facts : Calories 66.7 calories, Carbohydrate 10.4 g, Fat 2.4 g, Fiber 2.1 g, Protein 3.4 g, SaturatedFat 0.3 g, Sodium 85 mg
KATHY'S SAUTEED KALE
An abundance of kale had me experimenting on ways to use this delicious, nutritious leafy green. I have yet to have any leftovers, no matter how much I make! If sodium is an issue you might want to substitute low-sodium soy sauce and vegetable base.
Provided by Kathy Young
Categories Greens Side Dishes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Heat olive oil in a large skillet over medium-high heat; saute garlic until fragrant, about 1 minute. Add kale to garlic, working in batches if needed; cook and stir until beginning to wilt, about 5 minutes.
- Stir water and vegetable base together in a small bowl until dissolved; pour over kale. Cook mixture until liquid is reduced, 1 to 2 minutes. Mix soy sauce and black pepper into kale.
Nutrition Facts : Calories 66.7 calories, Carbohydrate 10.4 g, Fat 2.4 g, Fiber 2.1 g, Protein 3.4 g, SaturatedFat 0.3 g, Sodium 85 mg
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