Canned Kale Recipes
WHITE BEANS AND KALE
Simmer kale and cannellini with lemon zest and serve with fresh herbs.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the kale and cook, stirring occasionally, until wilted, about 3 minutes. Stir in the beans with the liquid from the can, lemon zest, 2 cups water and a generous pinch each of salt and pepper. Bring to a simmer and continue to cook, stirring occasionally until the liquid has reduced and the kale is tender, 10 to 12 minutes.
- Transfer the kale and beans to a serving bowl. Scatter the parsley and chives over the top and serve with lemon wedges.
- Copyright 2016 Television Food Network, G.P. All rights reserved
CANNED KALE
Have been canning kale for several years now. Then I make it into "Green Stuff", posted on here also.
Provided by Peggi Anne Tebben @cookiequeen
Categories Vegetables
Number Of Ingredients 2
Steps:
- Wash kale & remove large stems. Cut or tear larger leaves in half.
- Bring 4" of water to boil in large kettle. I use the big granite ones. Add the kale in. It will shrink down. Cook for about 3-4 minutes.
- Pack loosly in sterilized jars. Add enough liquid to cover the kale, about 1" below the top of rim. Add 1/2 Tablespoon salt per quart or 1 tsp. per pint.
- Place heated lids on & finger tighten lids.
- Process in pressure cooker for 70 minutes per quart & 45 minutes per pint @ 10# pressure.
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