BRAISED KALE AND TOMATOES
Steps:
- Heat the olive oil in a large pot over medium-high heat. Once hot, stir in the onions and saute until softened, about 4 minutes. Toss in the red pepper, garlic, kale and some salt and pepper and continue to cook for 2 more minutes. Pour in the tomatoes and stir to combine, then add the chicken stock. Turn the heat to medium, cover with a lid and cook until the kale is silky and tender, about 15 minutes.
BRAISED KALE
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.
BRAISED KALE WITH RED BELL PEPPER AND BACON
Steps:
- Render the bacon until crispy in a Dutch oven over medium-high heat. Remove and set aside on a paper towel-lined plate. Add the onions and bell pepper and sprinkle with salt. Stir to combine and saute until translucent, about 5 minutes. Add the kale and red pepper flakes and toss to combine. Allow the kale to wilt, about 2 minutes. Turn off the heat and toss in the apple cider vinegar. Taste and adjust the seasoning with salt and pepper.
BRAISED KALE
Provided by Food Network
Categories side-dish
Time 22m
Yield 4 side dish servings
Number Of Ingredients 18
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.
BRAISED KALE WITH ANCHOVIES AND GARLIC
Steps:
- Bring a large pot of salted water to a boil. Submerge the kale in the boiling water and cook, stirring once or twice, for 4 minutes. Drain and set aside.
- Heat the olive oil in a large pot over very low heat. Add the garlic, anchovies, salt, and red pepper flakes. Cook, stirring frequently, until the anchovies have disintegrated and the garlic is just beginning to brown, about 10 minutes. Add the tomato paste and continue cooking, stirring constantly, until the tomato paste has turned a deep, brick-red color, about 10 minutes.
- Add the kale and 1/4 cup water to the pot and continue to cook, stirring constantly, until the kale and the tomato mixture have fully combined, all of the water has evaporated, and the kale is fully tender, about 10 minutes. If the water evaporates too quickly, add a few extra tablespoons so that the kale has time to cook fully. Serve immediately.
BRAISED SALMON WITH ROASTED ALMONDS
Make and share this Braised Salmon With Roasted Almonds recipe from Food.com.
Provided by Annacia
Categories Very Low Carbs
Time 32m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Finely grind the almonds.
- In a large skillet, heat 3 tablespoons of the olive oil.
- Stir in the almonds, the onion, cilantro, garlic, anchovies and cayenne and season with salt and pepper.
- Add the salmon to the skillet and spoon some of the almond mixture on top.
- Season the salmon with salt and pepper and drizzle with a little olive oil.
- Cover the salmon and cook over moderate heat for 5 minutes.
- Reduce the heat to moderately low and cook until the salmon is just opaque throughout, 8 to 10 minutes longer.
- Meanwhile, (if using the pasta) in a large pot of boiling salted water, cook the linguine until al dente; drain and transfer to a serving platter. Spoon the almond sauce and salmon on top and serve at once.
Nutrition Facts : Calories 351.3, Fat 20.8, SaturatedFat 2.8, Cholesterol 90.8, Sodium 189.6, Carbohydrate 3.3, Fiber 1.2, Sugar 0.9, Protein 36.9
BRAISED ENDIVES WITH ORANGE AND TOASTED ALMONDS
A light and zesty alternative to a traditional salad. My DH prefers it without the orange, and definitely without the ricotta. I like the orange, but I'm perfectly happy to go ricotta-free as the other flavors are subtle and rich already. Can be made several hours in advance and served room temperature. From 12/27/2010 NY Times, by Martha Rose Shulman
Provided by atraweek
Categories Vegetable
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 2 T EVOO over high heat in a large skillet. When hot, place endives in skillet cut side down and sear until very lightly browned. Lower heat to medium-low, add vinegar and salt to taste, cover and braise for 3-5 minutes until endives are tender. Transfer contents to a large bowl and toss with remaining EVOO, half the mint or chives, and almonds. Set aside.
- Hold the orange above the bowl while you peel away the skin and pith from top to bottom using a paring knife. Cut away sections from between the membranes, then cut sections in half lengthwise to get thin slices.
- Arrange the endive mixture on salad plates and pour the juice from the bowl over them. Garnish with orange slices and top with remaining herbs.
- If desired: place spoonfuls of ricotta on the plate and atop the salad, and drizzle with hazelnut or walnut oil.
- Serve warm or room temperature.
Nutrition Facts : Calories 578.2, Fat 31.8, SaturatedFat 6.3, Cholesterol 15.1, Sodium 364.9, Carbohydrate 63, Fiber 50.3, Sugar 10.3, Protein 25.1
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