SWEET AND SAVORY KALE
This quick and tasty recipe combines vitamin-packed kale with both sweet and tangy ingredients for a colorful side dish.
Provided by SJRJA
Categories Side Dish Vegetables Greens
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted.
- Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.
Nutrition Facts : Calories 120.8 calories, Carbohydrate 14.1 g, Fat 6.8 g, Fiber 1.8 g, Protein 2.5 g, SaturatedFat 0.8 g, Sodium 82.6 mg, Sugar 6.6 g
SWEET-AND-SOUR KALE
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 pound chopped kale in salted boiling water until tender, 3 minutes. Drain. Add 2 tablespoons olive oil, 1 sliced red onion, 3 smashed garlic cloves and 1/4 teaspoon kosher salt to the pot. Cook over medium heat, stirring, until lightly browned, 10 minutes. Stir in 1/4 cup red wine vinegar and 1 tablespoon sugar. Add the kale and cook, tossing, 1 minute. Season to taste.
SWEET AND SAVORY KALE
This is adapted from a recipe I saw on AllRecipes.com. I made some changes so it is more in keeping with a Nutritarian eating style. The cranberries and sweetener in this dish balance nicely with the vinegar. You can reduce prep time by using pre-chopped or frozen kale, frozen onion and jarred garlic.
Provided by Anne Sainz
Categories One Dish Meal
Time 45m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
- Combine vinegar, broth, sweetener and mustard and set aside.
- Coat large covered frying pan or dutch oven (at least 5 quarts) with oil.
- Add onion, garlic and mushrooms to pan and sauté over medium heat, adding small amounts of water if needed to prevent sticking. Cook until the onion is soft, about 5 minutes.
- Add cranberries and vinegar mixture to pan and bring to a boil.
- Add as much kale as will fit in the pan and small amount of water if needed. Cover and cook until wilted and soft. Continue adding kale, stirring frequently, until it is all in the pan, adding water as needed to prevent sticking.
- Cover pan and cook until kale is done, about 5 minutes.
- Sprinkle with sliced almonds before serving.
Nutrition Facts : Calories 218.2, Fat 10.2, SaturatedFat 0.9, Sodium 152, Carbohydrate 27.4, Fiber 6.9, Sugar 4.3, Protein 10.3
SWEET AND SAVORY KALE
I bought a large bag of kale and this recipe was on the back. I tried it and really enjoyed the sauce. I opted to leave out the almonds and cranberries, but it would be nice to dress it up. Enjoy! This will work with collards and other greens too. Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. Developed in Europe, it is used in England, Italy, Ireland, Germany, the Netherlands, Scotland, East Africa, Denmark, Sweden, Montenegro, Russia and even Japan. During World War II, the cultivation of kale in the U.K. was encouraged by the Dig for Victory campaign. The vegetable was easy to grow and provided important nutrients to supplement those missing from a normal diet because of rationing. Kale was introduced into Canada (and then into the U.S.) by Russian traders in the 19th century.
Provided by Sharon123
Categories Greens
Time 25m
Yield 4-6
Number Of Ingredients 12
Steps:
- In a large stock pot, heat the olive oil on medium high heat.
- Add onion and garlic, and saute until the onion softens, stirring often, about 5 minutes.
- Stir in mustard, sugar, cider vinegar and vegetable stock. Bring to a boil on hight heat. Add kale, cover, and cook 5 minutes, stirring often.
- Add the cranberries, if using, and continue cooking on medium high heat, stirring often(even if you don't use the cranberries, still cook a little longer).
- The liquid should reduce by half and the cranberries will get plump in about 10 minutes.
- Season with salt and pepper. Sprinkle with almonds if desired.
- Enjoy!
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