Kale Saute Recipes

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir onion until tender, about 4 minutes. Add apples, vinegar, salt, and pepper; cover skillet and cook until apples are tender, about 3 minutes. Add kale; cover and cook until kale is tender, 4 to 5 minutes.

Steps:

• Cook kale in a 6-quart pot of boiling salted water , uncovered, stirring occasionally, until just tender, about 10 minutes, then drain in a colander.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until softened, 6 to 8 minutes. Add garlic and red pepper flakes and sauté, stirring, until garlic is fragrant, about 1 minute. Reduce heat to moderate, then add kale and cook, stirring occasionally, until heated through. Remove from heat and stir in vinegar and salt.

Steps:

• Heat olive oil in a large saucepan over medium-high heat.
• Add crushed red pepper flakes, if using, and let them sizzle a bit in the oil.
• Add the garlic and cook until soft, but not colored.
• Raise heat to high, add the stock and kale and toss to combine.
• Cover and cook for 5 minutes.
• Remove cover and continue to cook, stirring until all (most) the liquid has evaporated. I like the kale to still remain bright-ish green.
• Season with salt and pepper to taste and add vinegar.

Steps:

• Heat olive oil in a large sauté pan set over medium-high heat until it shimmers. Add garlic, and cook until soft.
• Add kale to the pan, turn the heat to high and add the stock. Use a spoon to toss the greens in the oil and stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quite green. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes. Season to taste with salt and peppers, add vinegar and toss to combine.