BRAISED KALE AND BEANS
With braised kale and red kidney beans, this comforting dish can be served over grains or with cornbread for a hearty winter meal.
Provided by Alice Waugh
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Cut tough stems off kale and discard. Stack leaves, roll tightly and cut crosswise into 3/4-inch strips. Transfer to a large bowl and cover with cold water; swirl to remove grit. Drain in a colander. Clean a second time if water in the bowl looks visibly dirty.
- Heat oil in a saucepan over medium heat. Add onion and a pinch each of salt and pepper. Cook, stirring often, until golden brown around the edges, about 3 minutes. Add garlic and sage; cook and stir until fragrant, about 1 minute.
- Stir in vegetable both, scraping up any browned bits from the bottom of the saucepan. Cover, reduce heat to low, and simmer, about 5 minutes. Increase heat to medium and add the kale. Season with salt and pepper and stir until just wilted, about 2 minutes. Cover and cook until tender but not soft, about 3 minutes.
- Uncover saucepan; stir in beans and hot sauce. Stir until beans are heated through, 2 to 3 minutes. Season with salt and pepper.
Nutrition Facts : Calories 196.3 calories, Carbohydrate 33.4 g, Fat 3.5 g, Fiber 10.8 g, Protein 10.7 g, SaturatedFat 0.4 g, Sodium 499.5 mg, Sugar 1.6 g
BRAISED TUSCAN KALE WITH PANCETTA AND CARAMELIZED ONIONS
Provided by Jarrod Verbiak
Yield Makes 6 side-dish servings
Number Of Ingredients 12
Steps:
- Put oven rack in middle position and preheat oven to 350°F. Cut out a round of parchment paper to fit just inside a 5- to 6-quart heavy ovenproof pot, then set round aside.
- Blanch kale in a 6- to 8-quart pot of boiling salted water in 2 batches, 2 minutes per batch, transferring with tongs to a colander as blanched, then drain well.
- Warm oil in 5- to 6-quart pot over moderate heat, then add pancetta and cook, stirring frequently, until crisp, 10 to 15 minutes. Transfer pancetta with a slotted spoon to a plate and reserve, discarding all but 1/4 cup of fat in pot (if necessary).
- Tie thyme, bay leaf, and parsley together with kitchen string to make a bouquet garni and add to pot along with onions and garlic. Cook over moderate heat, stirring frequently, until onions are golden brown, about 20 minutes. Return pancetta to pot then add butter and heat, stirring occasionally, until melted. Stir in kale and add enough stock to cover three fourths of kale. Increase heat to high and bring to a simmer. Cover kale directly with parchment round, then transfer pot to oven and braise, stirring once or twice, until kale is very tender, about 45 minutes.
- Transfer pot to stovetop and discard parchment, then boil mixture, stirring occasionally, until almost all of liquid is evaporated but kale is still moist, about 35 minutes. Discard bouquet garni and garlic and season kale with salt and pepper.
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
Provided by Food Network
Categories side-dish
Time 22m
Yield 4 side dish servings
Number Of Ingredients 18
Steps:
- Heat the oil in a large skillet over high heat. Add the onions, salt, pepper, and red pepper flakes and stir-fry for 2 minutes. Add the garlic, kale, and stock and cook, stirring occasionally, for 8 to 10 minutes; add a splash of cider vinegar in the last minute of cooking. Remove from the heat. Serve immediately.
- In a large stock pot, over high heat, add the oil. When the oil is hot, add the onions, carrots, and celery. Saute for 2 to 3 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for about 2 hours. Remove the stock from the heat and skim off any scum that is on the surface. Strain the stock through a large fine-mesh sieve. Discard the bones and vegetables.
SAUTéED KALE WITH CHICKPEAS AND PANCETTA
Make and share this Sautéed Kale With Chickpeas and Pancetta recipe from Food.com.
Provided by Emma Pham
Categories European
Time 10m
Yield 3 plates, 3 serving(s)
Number Of Ingredients 8
Steps:
- Step 1: Heat pan with olive oil and cook pancetta until brown , then add add onion sauté until onions soft; then add garlic and cook another 1 minute. Next, add flake pepper.
- Step 2: Place kale in the pan at medium heat, then add salt and stir well. Cook about 3 minutes, then add chickpeas and heat for another 2 minutes.
- Serve hot.
BRAISED KALE
This is the first recipe I ever used for kale. It's one of my son's favorite dishes. Recipe is from Rachael Ray.
Provided by Pinay0618
Categories Greens
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the olive oil in a large skillet over high heat. Add the chopped pancetta and cook until crispy, 2-3 minutes. Add the onion and garlic and cook until soft, about 3-4 minutes. Add the greens and wilt them down, tossing frequently. Sprinkle in the sugar, toss, then deglaze the pan with vinegar and add in 1/2 cup stock. Reduce heat to low and let the kale mellow a few minutes.
Nutrition Facts : Calories 201.7, Fat 11.3, SaturatedFat 1.6, Sodium 75.5, Carbohydrate 23.3, Fiber 3.9, Sugar 4.3, Protein 6
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.
BRAISED KALE WITH PINTO BEANS AND PANCETTA
This is a really delicious recipe from Cooking Light that is perfect to use up the bounty of kale that comes around this time of year. It is hearty enough with the beans and pancetta to please a more carnivorous crowd. Please be aware that the cook times are fairly relative--everyone considers greens "done" a bit differently. I altered the recipe a bit, so I will share what I did as well :). This was great served with hot cooked farro, and I'm sure any other grain would be just as good.
Provided by smellyvegetarian
Categories Greens
Time 35m
Yield 1 cup servings, 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray.
- Add onion, pancetta, and garlic; sauté 5 minutes or until pancetta browns.
- Stir in kale, pepper, and salt.
- Add beans and broth; bring to a boil.
- Cover, reduce heat, and simmer 15 minutes or until kale is tender (mine didn't take nearly so long!).
- Uncover and cook 10 minutes or until liquid almost evaporates.
Nutrition Facts : Calories 190.4, Fat 1.5, SaturatedFat 0.3, Sodium 398.9, Carbohydrate 36.3, Fiber 9.8, Sugar 2.5, Protein 11.8
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