Braised Asian Kale In The Slow Cooker Recipes

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ASIAN-STYLE KALE

I love all kinds of kale. The article from The Washington Post mentions black kale (aka - dino, Tuscan kale) as a nice choice but I suspect curly blue-green Scotch kale would be fine as well. Oh, did I mention how incredibly nutritious & economical kale is? Or how unbelievably easy kale is to grow in anyone's garden.... even in the winter? More about kale - www.motherearthnews.com/Organic-Gardening/2003-08-01/The-Best-Kales.aspx Article mentioned the recipe was adapted from Northern Virginia cooking instructor Robyn Webb.

Provided by Busters friend

Categories     Greens

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 8



Asian-Style Kale image

Steps:

  • Set a lidded 6 - 8 quart saucepan of water, salted with 2 T salt, on stove to boil.
  • Wash the kale thoroughly to remove all grit. Discard the tough ribs, and coarsely chop the kale leaves.
  • Plunge the kale into boiling water and cook for 3 to 4 minutes & then drain.
  • In a large skillet or heavy wok, heat the sesame oil over medium heat. Add the shallot, garlic, scallions and ginger root and cook for about 1 minute to release the aromas.
  • Add the kale a bunch at a time and cook 3 to 4 minutes, or until the leaves have softened a bit but the kale retains its shape. Remove from heat and add the soy sauce. Divide among individual plates, sprinkle with toasted sesame seeds, if using, and serve hot.

Nutrition Facts : Calories 115.2, Fat 5.3, SaturatedFat 0.8, Sodium 386.9, Carbohydrate 14.9, Fiber 3, Sugar 0.3, Protein 5.4

3/4 lb kale
2 teaspoons sesame oil
1 shallot, minced
2 garlic cloves, minced
1/4 cup scallion, minced (both white and light green parts)
1 teaspoon gingerroot, finely grated
1 tablespoon soy sauce
1 tablespoon sesame seeds, toasted, for garnish

BRAISED KALE

Provided by Food Network

Categories     side-dish

Time 22m

Yield 4 side dish servings

Number Of Ingredients 18



Braised Kale image

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.

1 tablespoon olive oil
2 cups thinly sliced onions
1 teaspoon salt
12 turns freshly ground black pepper
1/2 teaspoon red pepper flakes
2 tablespoons minced garlic
8 cups (firmly packed) torn and stemmed kale pieces
2 cups Basic Chicken Stock, recipe follows
Splash cider vinegar
1 tablespoon olive oil
1 large onion, peeled and quartered
1 carrot, peeled and chopped
2 celery stalks, chopped
1 head garlic, cut in 1/2
1 bouquet garni
2 pounds raw chicken bones, rinsed in cold water
4 quarts cold water
Salt and pepper

BRAISED KALE

Provided by Food Network

Categories     main-dish

Time 22m

Number Of Ingredients 4



Braised Kale image

Steps:

  • Wash, trim and chop the kale. In a large pot heat oil and lightly saute garlic. Add kale and chicken stock. Cook covered for 12 minutes.

2 pound bunch kale
2 tablespoons olive oil
3 cloves garlic, minced
3/4 cup chicken stock

CHINESE-STYLE KALE

Give a good ol' British fave an Asian edge with a few simple shakes of the right sauces

Provided by Good Food team

Categories     Dinner, Side dish, Supper

Time 15m

Number Of Ingredients 5



Chinese-style kale image

Steps:

  • Heat the oil in a large wok or frying pan, then tip in the garlic and cook for a few secs. Throw in the kale and toss around the pan to coat in the garlicky oil.
  • Pour over 100ml boiling water and cook for 7 mins more until the kale has wilted and is cooked through.
  • Stir in the soy and oyster sauces and heat through to serve.

Nutrition Facts : Calories 95 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 2.26 milligram of sodium

1 tbsp vegetable oil
1 large garlic clove , sliced
200g bag kale
1 tbsp soy sauce
1 tbsp oyster sauce

BRAISED ASIAN KALE IN THE SLOW COOKER

What can be healthier than kale - I combined my favorite Asian seasonings to give it a different and delicious twist! I make this in the slow cooker, but you could easily do it on the stove top.

Provided by SJRJA

Categories     Greens Side Dishes

Time 2h40m

Yield 4

Number Of Ingredients 7



Braised Asian Kale in the Slow Cooker image

Steps:

  • Combine broth, garlic, soy sauce, lemongrass, and ginger in a slow cooker. Heat on High until flavors combine, about 30 minutes. Add kale and stir to coat. Reduce heat to Low and cook for approximately 2 hours. Finish with a splash of rice vinegar before serving.

Nutrition Facts : Calories 65.2 calories, Carbohydrate 11.9 g, Cholesterol 1.5 mg, Fat 0.9 g, Fiber 2.1 g, Protein 5 g, SaturatedFat 0.3 g, Sodium 311.5 mg, Sugar 0.4 g

1 ½ cups low-sodium chicken broth
3 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon minced lemongrass
½ teaspoon ground ginger
6 cups tightly packed kale, stems removed
1 tablespoon rice vinegar, or more to taste

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