Kale Winter Greens With Garlic Recipes

Steps:

• In a 6-qt. stockpot, bring 1 in. of water to a boil. Add kale; cook, covered, 10-15 minutes or until tender. Remove with a slotted spoon; discard cooking liquid. , In same pot, heat oil over medium heat. Add tomatoes and garlic; cook and stir 1 minute. Add kale, parsley and salt; heat through, stirring occasionally.

Steps:

• Cook 5 sliced garlic cloves in 1/4 cup olive oil in a pot over medium-low heat until sizzling, 1 minute. Add 1 pound chopped kale and stir until wilted, 3 to 5 minutes. Increase the heat to medium. Add 2 tablespoons cider vinegar, 1/2 teaspoon kosher salt and a pinch of red pepper flakes. Cook, stirring, until tender, 5 minutes.

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:

• 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.