BRAISED KALE WITH TOASTED ALMONDS
Provided by Aaron McCargo Jr.
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a large saute pan over low heat, toast almonds for 3 to 4 minutes until lightly browned. Add butter and allow to brown. Add garlic and onions. Cook for 3 minutes until slightly caramelized. Add kale and toss lightly. Add broth, bouillon and pepper. Cook kale for 5 to 6 minutes until tender and liquid has evaporated.
BRAISED KALE
This is the first recipe I ever used for kale. It's one of my son's favorite dishes. Recipe is from Rachael Ray.
Provided by Pinay0618
Categories Greens
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the olive oil in a large skillet over high heat. Add the chopped pancetta and cook until crispy, 2-3 minutes. Add the onion and garlic and cook until soft, about 3-4 minutes. Add the greens and wilt them down, tossing frequently. Sprinkle in the sugar, toss, then deglaze the pan with vinegar and add in 1/2 cup stock. Reduce heat to low and let the kale mellow a few minutes.
Nutrition Facts : Calories 201.7, Fat 11.3, SaturatedFat 1.6, Sodium 75.5, Carbohydrate 23.3, Fiber 3.9, Sugar 4.3, Protein 6
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
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 CROSTINI
Provided by Peggy Markel
Categories Leafy Green Appetizer Bake Braise Kale Fall Bon Appétit Sugar Conscious Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 12
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F. Brush bread slices with 2 tablespoons olive oil; arrange bread on baking sheet. Bake until beginning to color, about 6 minutes. Rub toasts with halved garlic.
- Heat 4 tablespoons olive oil in heavy large pot over medium-high heat. Add minced garlic and dried red pepper and stir 30 seconds. Add kale and broth and bring to boil. Reduce heat, cover and simmer 15 minutes. Uncover and continue to simmer until kale is tender and broth has evaporated, stirring often, about 15 minutes. Season to taste with salt and pepper. Top toasts with kale. Drizzle with remaining 2 tablespoons olive oil and serve.
BRAISED KALE AND BEANS
With braised kale and red kidney beans, this comforting dish can be served over grains or with cornbread for a hearty winter meal.
Provided by Alice Waugh
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Cut tough stems off kale and discard. Stack leaves, roll tightly and cut crosswise into 3/4-inch strips. Transfer to a large bowl and cover with cold water; swirl to remove grit. Drain in a colander. Clean a second time if water in the bowl looks visibly dirty.
- Heat oil in a saucepan over medium heat. Add onion and a pinch each of salt and pepper. Cook, stirring often, until golden brown around the edges, about 3 minutes. Add garlic and sage; cook and stir until fragrant, about 1 minute.
- Stir in vegetable both, scraping up any browned bits from the bottom of the saucepan. Cover, reduce heat to low, and simmer, about 5 minutes. Increase heat to medium and add the kale. Season with salt and pepper and stir until just wilted, about 2 minutes. Cover and cook until tender but not soft, about 3 minutes.
- Uncover saucepan; stir in beans and hot sauce. Stir until beans are heated through, 2 to 3 minutes. Season with salt and pepper.
Nutrition Facts : Calories 196.3 calories, Carbohydrate 33.4 g, Fat 3.5 g, Fiber 10.8 g, Protein 10.7 g, SaturatedFat 0.4 g, Sodium 499.5 mg, Sugar 1.6 g
BRAISED KALE WITH BACON AND ONIONS
Categories Leafy Green Onion Side Braise Sauté Quick & Easy Vinegar Bacon Kale Winter Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 4
Steps:
- Cook kale stems and ribs in large pot of boiling salted water until tender, about 10 minutes. Drain. Set aside.
- Cook bacon pieces in heavy large pot over medium heat until brown and crisp, about 4 minutes. Add chopped onions and sauté until tender, about 8 minutes. Add kale leaves, ribs and stems and sauté until leaves are crisp-tender, about 10 minutes. Cover and cook until kale is very tender, stirring often, about 15 minutes. Stir in vinegar. Cook mixture 2 minutes to blend flavors. Season to taste with salt and pepper. Transfer to bowl and serve.
BRAISED KALE, POTATOES AND MUSHROOMS
Make and share this Braised Kale, Potatoes and Mushrooms recipe from Food.com.
Provided by dicentra
Categories Potato
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place potatoes in medium saucepan of salted water. Bring to a boil, reduce heat, and simmer until tender, 7 to 10 minutes. Drain well and set aside.
- Meanwhile, in large, wide skillet, heat oil over medium heat. Add mushrooms, shallots and garlic and cook, stirring often, until shallots are soft and mushrooms are tender, about 5 minutes.
- Season with salt and pepper to taste.
- Add kale to mushroom mixture and cook, stirring often, 1 minute. Add water and cooked potatoes. Cover and cook until kale is bright green, about 5 minutes. Serve warm.
Nutrition Facts : Calories 125.1, Fat 4.3, SaturatedFat 0.6, Sodium 53.7, Carbohydrate 19.8, Fiber 3.3, Sugar 0.8, Protein 5.2
BRAISED KALE
Make and share this Braised Kale recipe from Food.com.
Provided by dicentra
Categories Greens
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute leek in oil in a large saucepan until tender, 3-4 minutes.
- Add kale, water and bouillon crystals; heat to boiling.
- Reduce heat and simmer, covered, until kale is wilted and tender, about 5 minutes.
- Drain and discard any excess liquid.
- Stir in sour cream, mustard and bacos. Cook over low for 2-3 minutes. Season to taste with salt and pepper.
Nutrition Facts : Calories 120.3, Fat 3.6, SaturatedFat 0.7, Cholesterol 2.9, Sodium 91, Carbohydrate 19.5, Fiber 2.7, Sugar 3.2, Protein 5.6
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 KALE WITH BLACK BEANS AND TOMATOES
Despite its list of ingredients, this Portuguese dish is simple to make because everything goes straight into the pot and simmers into a rustic blend of nicely-balanced flavors. Points 3.
Provided by Dancer
Categories Black Beans
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Using a sharp paring knife, slice off the hard, central vein of each kale leaf.
- Stacking 3 to 4 leaves at a time, cut them crosswise into half-inch strips.
- Rinse in a colander or sieve and shake well, leaving some moisture clinging to leaves.
- In a large Dutch oven or heavy pot, heat oil over medium-high heat.
- Saute onion until translucent, about 4 minutes.
- Add kale and mix until wilted, about 3 minutes.
- Add tomatoes and garlic.
- Cook, stirring, until tomatoes soften slightly, about 3 minutes.
- Add beans and broth.
- Bring to a boil, reduce heat and simmer until kale is tender, about 30 minutes.
- Season to taste with salt and pepper.
- Serve as a side dish or over brown rice for a main course.
BRAISED KALE
Total Time: 30 mins Servings: 12
Provided by annmai
Time 10m
Yield Serves 12
Number Of Ingredients 5
Steps:
- In a very large soup pot, heat the olive oil. Add the garlic and cook over moderately high heat, stirring, just until fragrant, about 30 seconds. Add the chicken stock, then add the kale in large handfuls, letting it wilt slightly before adding more. Season with salt and pepper, cover and cook over moderate heat until the kale is tender, about 5 minutes.
- Remove the lid and cook until the liquid has evaporated, about 3 minutes longer. Transfer to a bowl and serve.
More about "braised kale recipes"
BRAISED KALE RECIPE - JOHN BESH | FOOD & WINE
From foodandwine.com
4/5 Total Time 30 minsServings 12
- In a very large soup pot, heat the olive oil. Add the garlic and cook over moderately high heat, stirring, just until fragrant, about 30 seconds. Add the chicken stock, then add the kale in large handfuls, letting it wilt slightly before adding more. Season with salt and pepper, cover and cook over moderate heat until the kale is tender, about 5 minutes.
- Remove the lid and cook until the liquid has evaporated, about 3 minutes longer. Transfer to a bowl and serve.
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