Kalewintergreenswithgarlic Recipes

Steps:

• Tear the kale leaves into bite-size pieces from the thick stems; discard the stems.
• Heat the olive oil in a large pot over medium heat. Cook and stir the garlic in the hot oil until softened, about 2 minutes. Add the kale and continue cooking and stirring until the kale is bright green and wilted, about 5 minutes more.

Steps:

• Soak kale leaves in a large bowl of water until dirt and sand begin to fall to the bottom, about 2 minutes. Lift kale from the bowl without drying the leaves and immediately remove and discard stems. Chop the kale leaves into 1-inch pieces.
• Heat olive oil in a large skillet over medium heat; cook and stir garlic until sizzling, about 1 minute. Add kale to the skillet and place a cover over the top.
• Cook, stirring occasionally with tongs, until kale is bright green and slightly tender, 5 to 7 minutes.

Steps:

• Put the greens, with the water that clings to the leaves after washing, in a large pot.
• Add the ¼ cup water and the salt.
• Bring to a boil over moderately high heat and cook, stirring occasionally, until the kale wilts, about 5 minutes.
• If all of the water evaporates, add another ¼ cup or so to the pot.
• Continue cooking, stirring occasionally, until the kale is tender, about 3 minutes.
• Drain.
• In the same pot, heat the oil over moderately high heat. Add the garlic and cook, stirring, for 30 seconds.
• Add the kale and cook, stirring occasionally, for a 5 more minutes.
• Stir in the fresh pepper.
• Serve.
• Note: I use Kale in this recipe, but you can use any kind of winter green you prefer.
• Also, prep. time depends on how well you wash your greens. It takes me a long time because I wash every single green by hand twice. But then most of mine have come out of the garden and are dirty.

Steps:

• Bring a large pot of salted water to a boil. Drop hearty greens into water and blanch for 4 minutes. Immediately plunge blanched greens into a bowl of ice-cold water to stop the cooking. Drain, squeeze dry, and set aside.
• Heat oil and garlic in a large skillet over medium-low heat. Cook until the garlic is golden around the edges, 8 to 10 minutes. With a slotted spoon, remove garlic from skillet; set aside.
• Raise heat to high. Add hearty greens and cook for an additional 5 minutes. Add spinach; season with salt and red pepper flakes to taste. Cook until spinach wilts, stirring frequently (about a minute). Return garlic to pan and stir. The greens can be served immediately or at room temperature.

Steps:

• Tear greens into large pieces and discard the thick vein. Add greens to a pot of boiling salted water (I use kosher salt). Let boil for about 6 minutes. Drain and Rinse.
• While the greens are boiling, preheat a heavy skillet with olive oil, add onion and garlic; sauté until onions are lightly brown, add minced jalapeno peppers and cook for an additional minute or two.
• Put the sautéed onions in the slow-cooker then add the drained greens, ham, bacon, crushed red pepper and water.
• Cook on high for 4 hours or until greens are tender.
• Serve with balsamic vinegar, optional.