Kale And Fennel Skillet Recipes

Steps:

• In a large cast-iron or other heavy skillet, heat olive oil over medium-high heat. Add onion and fennel; cook and stir until onion begins to brown, 6-8 minutes. Add sausage, garlic, sherry and seasonings; cook until sausage starts to caramelize, 4-6 minutes. , Add kale; cook, covered, stirring occasionally, until kale is tender, 15-17 minutes.

Steps:

• Thoroughly rinse the kale in cold water, soaking it in the water if it seems gritty or sandy. Tear the leaves into chunks and discard the stems.
• Heat the olive oil in a large skillet over medium-high heat. Add the garlic and quickly stir it around to avoid burning. Throw in the kale and use tongs to move it around the skillet. Sprinkle in plenty of salt and pepper and the red pepper flakes. Continue cooking until the kale is slightly wilted but still a little crisp, about 2 minutes. Drizzle over some sesame oil and toss.
• Transfer the kale to a plate and serve it to anyone who has a hankering for a huge dose of beta-carotene and vitamin K!

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Heat olive oil in a small ovenproof skillet over medium heat. Add kale and cook until wilted, 3 to 5 minutes. Add fennel fronds and cook for 1 minute more.
• Season beaten eggs with salt and pepper and pour into the skillet. Stir briefly, then leave to allow the bottom of the frittata to set. Once you see the bottom setting, take a spatula to the edges of the pan to ensure that the frittata isn't sticking. When the frittata starts to set around the edges, sprinkle crumbled feta cheese over the top.
• Place skillet under the broiler and cook until the frittata is fully set and the edges slightly browned, 5 to 10 minutes. Serve immediately or at room temperature.

Steps:

• Bring a large pot of water to a rolling boil, add a generous amount of salt and add kale. Blanch for 2 to 3 minutes, remove from the water with a deep fry skimmer or a slotted spoon and transfer to a bowl of cold water. Drain and, taking the greens up by the handful, squeeze hard to expel excess water. Chop medium-fine or cut in thin ribbons.
• Heat 2 tablespoons of the oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes, and add fennel. Cook, stirring often, until the fennel begins to soften. Add salt to taste and continue to cook, stirring often, until the fennel is very tender and fragrant, about 8 minutes. Add garlic and kale, stir together for another minute, then stir in dill. Season to taste with salt and pepper, and remove from the heat.
• Heat oven to 375 degrees. Oil a 2-quart gratin or baking dish. Beat eggs in a large bowl. Whisk in milk and salt to taste (I use about 1/2 teaspoon). Stir in fennel and kale mixture, rice and Gruyère, and combine well. Taste and adjust seasonings. Scrape into baking dish. Sprinkle breadcrumbs over the top if using, and drizzle on the remaining tablespoon of oil. Bake 35 to 40 minutes, until set and the top and sides are beginning to color. Remove from oven and allow to sit for at least 10 minutes before serving. This is good hot, warm, or room temperature.