SMOKY BRAISED KALE WITH TOMATO
This is a hack of a preparation the chef Travis Lett used at his restaurant Gjelina in Venice, Calif., as a pairing for a half-roasted chicken. With its deeply caramelized base of tomato paste and smoked paprika, the kale melts into velvety excellence that can stand on its own with a pile of rice or a baked potato. But it really shines brightly as a supporting player in a feast of poultry, pork or beef. Do two onions seem too many for you? Use one. This is a recipe really to make your own.
Provided by Sam Sifton
Categories vegetables, side dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Place a large, heavy-bottomed, high-sided pot or Dutch oven over medium-high heat and add olive oil. When it shimmers, add onions and garlic and cook until they soften and begin to turn translucent, about 5 to 7 minutes.
- Add tomato paste and smoked paprika, reduce heat to medium, and cook, stirring frequently, until the paste begins to caramelize, about 5 to 7 minutes. Season with salt and pepper, then add stock and vinegar, and allow to come to a boil.
- Add half the kale, cover, and cook for a minute or two, until it wilts. Repeat with remaining kale. Stir to incorporate the onion mixture into the soft kale and simmer until tender, 20 to 30 minutes, partly covered. Season to taste with salt and pepper, drizzle with a little more vinegar, and serve.
Nutrition Facts : @context http, Calories 162, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 8 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 581 milligrams, Sugar 6 grams
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.
SMOKY QUICK-COOKED KALE
Provided by John Willoughby
Categories quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Remove tough stems and center ribs from kale. Stack half of the leaves and roll into a cigar shape, then cut crosswise into very thin strips. Repeat with remaining leaves.
- Heat oil in a large skillet over medium high heat until hot, then add shallot and cook, stirring occasionally, until slightly softened, about 2 minutes. Add garlic and pimenton and cook, stirring frequently, until garlic is softened, about 1 minute.
- Add kale and cook, tossing very frequently, until tender and bright green, about 5 minutes. Stir in lime juice and salt and pepper to taste.
Nutrition Facts : @context http, Calories 100, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 181 milligrams, Sugar 2 grams
SMOKED TURKEY BRAISED GREENS (RECIPE COURTESY RACHAEL RAY)
Try the Smoked Turkey Braised Greens for a down-home comfort food taste. In the southern regions of the USA, we love greens like collards and kale. Unfortunately I was raised like most good southern girls to boil those greens to death. This recipe shows you a new technique for getting succulent greens without losing the nutrients from boiling. I made these greens for Christmas dinner using smoked ham instead of turkey and -- wow!!! It was out of this world good! My husband Keith hates collards but he had a third helping of these AND I caught him nibbling in the kitchen later that night! Enjoy!
Provided by Adrienne in Reister
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Difficulty: Easy.
- Heat a large skillet over medium high heat.
- Add extra-virgin olive oil and butter.
- When butter melts into extra-virgin olive
- oil, add smoked turkey and caramelize meat, a couple of minutes on each side.
- Add onions and cook 3 to 4 minutes more. Wilt greens into the pan and season with salt and pepper.
- Cook and toss the greens a minute or 2 more then add the vinegar - lean back so the fumes don't knock you out - sugar and hot sauce.
- Cook off vinegar for a minute then add beer or stock, enough to coat the pan and loosen up greens in liquid.
- Reduce heat to medium low.
- Simmer greens 10 to 15 minutes until no longer bitter.
Nutrition Facts : Calories 158.8, Fat 7.6, SaturatedFat 2.6, Cholesterol 31.5, Sodium 546.8, Carbohydrate 8.4, Fiber 0.4, Sugar 3.9, Protein 10.5
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.
KALE WITH TOMATO, GARLIC, AND THYME
Enjoy this saute as a side, toss with pasta for a main course, or serve on crostini -- kale goes with everything!
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- In a large skillet, heat 1 tablespoon olive oil over medium. Add garlic cloves, thinly sliced, and cook, stirring, until fragrant, 30 seconds. Add cherry tomatoes, quartered, and fresh thyme leaves. Cook until tomatoes begin to break down, 2 minutes. Add kale and cook until heated through, 2 minutes. Season with salt and pepper. Drizzle with 2 teaspoons oil.
Nutrition Facts : Calories 125 g, Cholesterol 1 g, Fat 7 g, Fiber 3 g, Protein 5 g
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