KALE WITH CARAMELIZED ONIONS AND GARLIC
Make and share this Kale With Caramelized Onions and Garlic recipe from Food.com.
Provided by Daphne2002
Categories Vegetable
Time 22m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil in large pan.
- Add chopped onions and garlic.
- Sauté until onions are clear and begin to caramelize. Stir often. Do not allow garlic to burn.
- Add torn kale.
- Toss with onions and garlic.
- Cook until kale is wilted.
- Sprinkle with a tiny bit of balsamic vinegar if desired.
- (Thanks reviewers for reminding me of removing the stems!).
Nutrition Facts : Calories 65.3, Fat 3.8, SaturatedFat 0.5, Sodium 22.8, Carbohydrate 7.4, Fiber 1.4, Sugar 0.8, Protein 2
TUSCAN KALE WITH CARAMELIZED ONIONS AND RED-WINE VINEGAR
Tuscan kale, also known as cavolo nero, dinosaur kale, and lacinato kale, is sweeter and more tender than regular kale, which can be used instead but may require more cooking time.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- Combine oil, onion, garlic, and 1/4 teaspoon salt in a large saute pan; cook over medium heat, stirring occasionally, until onion is lightly browned, about 5 minutes. Reduce heat to medium-low; cook until onion is soft, about 10 minutes.
- Add vinegar to pan, and raise heat to medium-high. Add kale, 1/4 cup water, and remaining 1/2 teaspoon salt; cook, stirring, until kale begins to soften, about 3 minutes. As the pan becomes dry, add another 1/4 cup water, and cook until the kale is tender, about 3 minutes more. Serve immediately.
Nutrition Facts : Calories 105 g, Fat 4 g, Fiber 3 g, Protein 4 g, Sodium 410 g
VEAL MEDALLIONS WITH CARAMELIZED APPLES, BEEREN AUSLESE RIESLING, AND PINE NUTS
Steps:
- Preheat the oven to 350 degrees F.
- Toast the pine nuts in the oven in a pan. When browned, remove and set aside.
- Season both sides of the veal medallions with salt and pepper, and then dust each side very lightly with flour. Pat off any excess.
- Heat the oil in a heavy saute pan large enough to hold the veal without crowding it. When the oil is hot, brown the medallions approximately 3 minutes per side, or until they are golden brown and just cooked through. Transfer the meat to a heated plate and keep warm. Pour off any excess fat from the pan.
- Deglaze the pan with the wine, and then reduce to 1/4 of a cup. Add the stock and also add any of the veal juices that have collected on the plate. Reduce the sauce until it thickens slightly. Slowly whisk in 4 tablespoons of the butter, a little at a time. Season the sauce, to taste, with salt and pepper and strain into a small saucepan. Keep warm.
- In a medium saute pan, heat the remaining 2 tablespoons of butter. Add the sliced apples, and the lemon juice. Saute until tender and golden brown.
- Mix watercress with citrus vinaigrette. Divide watercress evenly among 4 plates. Place a few slices of apple on top of the salad. Top with 2 veal medallions per plate, and spoon sauce over meat. Sprinkle with the reserved pine nuts.
- Preheat the oven to 400 degrees F.
- Spread the bones and onion slices in a roasting pan and set in the oven. Turn the bones to brown all sides until they are a deep golden brown, about 30 minutes. Do not allow them to burn, since that will give the stock a bitter taste.
- Transfer the bones and onion to a stockpot, and place the roasting pan on the stove. Over medium high heat, deglaze the pan with 2 cups of water, scraping up all the bits that stick to the bottom of the pan. Pour into the stockpot and add 3 quarts of water. Bring to a boil, lower heat, and simmer for 3 hours.
- Strain into a clean stockpot and boil for 20 to 30 minutes, until the stock is reduced to 2 cups. At this point, the stock is more concentrated and more flavorful. Strain into a clean bowl and cool.
- Since brown stock is primarily a base for sauces and only a small amount is used, pour the cooled stock into an ice-cube tray. When completely solid, release the cubes, enclose in a plastic bag, and return to the freezer. When needed, one or two cubes can be defrosted and used.
- In a medium saucepan, bring orange juice to a boil. Lower to a simmer and reduce until only 1/3 cup remains. Cool to room temperature.
- In a medium bowl, combine orange juice, shallot, thyme, vinegar and orange zest.
- Slowly whisk in olive oil until thick and emulsified. Season with salt and pepper. Refrigerate until needed.
NUTTY KALE PESTO PASTA WITH CARAMELIZED ONION
My bountiful garden and vegetarian daughter both inspired me to create this nutritious, calcium-rich kale pesto pasta. No one would ever guess that this hearty dish is brimming with produce and is prepared in about 30 minutes. -Cindy Beberman, Orland Park, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Pulse hazelnuts in food processor until finely ground. Add kale, 1/4 cup Parmesan cheese, basil, 1/4 cup olive oil and 1/4 teaspoon salt; pulse until smooth and creamy, adding oil if pesto seems dry., In a large stockpot, cook linguine according to package directions. Meanwhile, in a large skillet, heat remaining 2 tablespoons olive oil over medium heat. Add onion; cook and stir until tender, about 5 minutes. Reduce heat to low; add garlic and honey. Cook, stirring occasionally, until onion caramelizes, about 5 minutes more., Drain linguine, reserving 1/2 cup pasta water. In a large serving bowl, combine kale pesto, onion mixture, linguine, chopped tomato and remaining salt. Toss until well coated, adding reserved pasta water if needed to reach desired consistency. Top with remaining Parmesan cheese. Serve warm.
Nutrition Facts : Calories 314 calories, Fat 15g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 224mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 7g fiber), Protein 8g protein.
More about "kale with caramelized onions and pine nuts recipes"
QUICK SAUTéED KALE WITH TOASTED PINE NUTS RECIPE | BON …
From bonappetit.com
- Fold each kale leaf lengthwise in half; cut stem away along crease. Tear leaves coarsely. DO AHEAD Can be prepared 1 day ahead. Pack kale into resealable plastic bags and chill.
- Heat oil in heavy large pot over medium-high heat. Add onion and garlic; sauté until onion is soft, about 6 minutes. Add half of kale, packing slightly. Cook until kale wilts, tossing often, 2 to 3 minutes. Add remaining kale and half of pine nuts. Toss until kale is just tender and still bright green, about 3 minutes longer. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with remaining toasted pine nuts and serve.
KALE SALAD WITH PARMESAN AND PINE NUTS - FOODIECRUSH
From foodiecrush.com
5/5 (8)Total Time 45 minsCategory SaladCalories 225 per serving
PASTA WITH CARAMELIZED SWEET POTATOES AND KALE
From gimmesomeoven.com
PUMPKIN PARMESAN PIZZA WITH BROWN BUTTER …
From seasonedsprinkles.com
SMOTHERED TWO-CHEESE GRITS WITH CARAMELIZED ONIONS …
From
SAUTEED KALE, WITH ONION AND CARROT - TASTE OF GOOD
From tasteofgood.com
SUPER EASY KALE SALAD WITH CRANBERRIES AND GOAT CHEESE
From thisseasonstable.com
SAUTEED KALE WITH GARLIC AND TOASTED PINE NUTS
From forkfulofplants.com
WARM CARAMELIZED ONION AND KALE DIP RECIPE - YUP, …
From yupitsvegan.com
KALE WITH ONIONS AND PINE NUTS RECIPE - MICHAEL POLLAN
From michaelpollan.com
Estimated Reading Time 30 secs
17 BEST QUINOA SALAD RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
ORECCHIETTE WITH ROASTED BUTTERNUT SQUASH, KALE, & CARAMELIZED …
From food52.com
ITALIAN KALE SALAD WITH PANCETTA AND PARMIGIANO REGGIANO
From iloveimportedcheese.com
EGGPLANT AND HODO TOFU ROLLATINI — ORGANIC, DELICIOUS PLANT …
From hodofoods.com
KALE WITH CARAMELIZED ONIONS - THE NUTRITION SOURCE
From hsph.harvard.edu
KALE AND CARAMELIZED ONION TURNOVERS WITH LEMON AND PINE NUTS …
From eatyourbooks.com
BROCCOLI WITH CARAMELIZED ONIONS & PINE NUTS - EATINGWELL
From eatingwell.com
KALE WITH CARAMELIZED ONIONS AND PINE NUTS - SALEWHALE.CA
From salewhale.ca
SQUASH, KALE AND CARAMELISED ONION TART RECIPE WITH FETA
From olivemagazine.com
CAULIFLOWER SFORMATO WITH CRISPY KALE AND CARAMELISED PINE NUTS
From olivemagazine.com
KALE WITH CARAMELIZED ONIONS AND PINE NUTS - MY FOOD AND FAMILY
From beta.myfoodandfamily.com
You'll also love