Braised Asian Kale In The Slow Cooker Recipes

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.

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.

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.

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.

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.