SAUTEED KALE WITH TOMATOES AND QUESO FRESCA CHEESE
This is great as a side dish, would make a great light lunch too. Tomatoes give great flavor, while the kale has a nice crunch. I loved the lemon pepper seasoning too. Added a great punch to the recipe. A wonderful guilt-free dish!
Provided by Robin DuPree @robdupree
Categories Vegetables
Number Of Ingredients 8
Steps:
- Wash and clean the kale and then slice into fine pieces. Cut up the canned and fresh plum tomatoes and then dice the onion finely.
- Heat the oil in a medium skillet and saute the onions slowly while adding the fresh and canned tomatoes to the heated mixture. Next, add the kale and basil to the skillet and cook over medium heat until the kale is cooked, approximatley 5 minutes or more.
- Add a liberal amount of lemon pepper and salt. Garnish with the Queso Fresco Cheese.
KALE WITH TOMATO, GARLIC, AND THYME
Enjoy this saute as a side, toss with pasta for a main course, or serve on crostini -- kale goes with everything!
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- In a large skillet, heat 1 tablespoon olive oil over medium. Add garlic cloves, thinly sliced, and cook, stirring, until fragrant, 30 seconds. Add cherry tomatoes, quartered, and fresh thyme leaves. Cook until tomatoes begin to break down, 2 minutes. Add kale and cook until heated through, 2 minutes. Season with salt and pepper. Drizzle with 2 teaspoons oil.
Nutrition Facts : Calories 125 g, Cholesterol 1 g, Fat 7 g, Fiber 3 g, Protein 5 g
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.
MY FAVORITE SAUTEED KALE
I LOVE kale and this is how I like to make it almost every time. I'm a hot pepper flake chick, but if that's too much for you, just leave it out! Great as a side dish, but I can eat this as my main meal, maybe just add some chickpeas or cannelini beans in at the end, amazing!
Provided by Kozmic Blues
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 154.2, Fat 8, SaturatedFat 1.1, Sodium 75.6, Carbohydrate 18.9, Fiber 3.4, Sugar 1.2, Protein 5.8
SAUTEED KALE
Try Bobby Flay's simple Sauteed Kale recipe from Food Network. For a pop of flavor, add a splash of red wine vinegar at the end.
Provided by Bobby Flay
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat olive oil in a large saucepan over medium-high heat. 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 the liquid has evaporated. Season with salt and pepper to taste and add vinegar.
SMOKY BRAISED KALE WITH TOMATO
This is a hack of a preparation the chef Travis Lett used at his restaurant Gjelina in Venice, Calif., as a pairing for a half-roasted chicken. With its deeply caramelized base of tomato paste and smoked paprika, the kale melts into velvety excellence that can stand on its own with a pile of rice or a baked potato. But it really shines brightly as a supporting player in a feast of poultry, pork or beef. Do two onions seem too many for you? Use one. This is a recipe really to make your own.
Provided by Sam Sifton
Categories vegetables, side dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Place a large, heavy-bottomed, high-sided pot or Dutch oven over medium-high heat and add olive oil. When it shimmers, add onions and garlic and cook until they soften and begin to turn translucent, about 5 to 7 minutes.
- Add tomato paste and smoked paprika, reduce heat to medium, and cook, stirring frequently, until the paste begins to caramelize, about 5 to 7 minutes. Season with salt and pepper, then add stock and vinegar, and allow to come to a boil.
- Add half the kale, cover, and cook for a minute or two, until it wilts. Repeat with remaining kale. Stir to incorporate the onion mixture into the soft kale and simmer until tender, 20 to 30 minutes, partly covered. Season to taste with salt and pepper, drizzle with a little more vinegar, and serve.
Nutrition Facts : @context http, Calories 162, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 8 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 581 milligrams, Sugar 6 grams
MEXICAN CHICKEN TORTILLA LASAGNA
Lasagna goes south of the border in this Mexican lasagna fusion which uses corn tortillas.
Provided by thedailygourmet
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat oil in a heavy skillet over medium-high heat. Add onion; cook and stir until fragrant, about 5 minutes. Add ground chicken, stirring and breaking into crumbles until browned, 5 to 7 minutes. Pour diced tomatoes with chiles and their liquid into the skillet and add taco seasoning. Stir to incorporate.
- Combine 8 ounces enchilada sauce, 4 ounces queso fresco, Mexican crema, and egg in a bowl.
- Pour remaining enchilada sauce into the bottom of an 8x6-inch glass casserole dish. Trim tortillas to have a straight edge if desired. Lay two tortillas in the enchilada sauce in the dish. Place some chicken mixture on top and ladle some enchilada sauce mixture over. Repeat layers. Top with remaining queso fresco and Cheddar cheese.
- Bake, covered, in the preheated oven for 35 minutes. Uncover and bake for 10 minutes more. Let rest for 10 to 15 minutes before serving.
Nutrition Facts : Calories 349 calories, Carbohydrate 19.4 g, Cholesterol 114.3 mg, Fat 19.4 g, Fiber 2.8 g, Protein 27.9 g, SaturatedFat 8.3 g, Sodium 698.7 mg, Sugar 1.6 g
QUICK KALE SAUTE
A healthy, quick meal to throw together, especially useful if you don't feel like cooking. If you can find Italian Toscano kale please try it! The Toscano kale can usually be found at farmers' markets or specialty grocery stores, or if you're lucky it can be found at your local supermarket. I give two versions of this recipe for ease in cooking when you have limited ingredients on hand. Serve the kale over hot cooked brown rice or whole grain pasta for a filling meal. Our favorite topping on kale is the splendid copy cat recipe #95888.
Provided by COOKGIRl
Categories Greens
Time 16m
Yield 4-5 serving(s)
Number Of Ingredients 20
Steps:
- Begin by thoroughly rinsing the kale to remove any sand or grit. (For good results use a salad spinner to rinse the kale.) Remove the kale ribs by slicing down each side of rib with sharp knife. Chop kale coarsely. Set aside.
- Heat a skillet on medium heat with 1 teaspoon of oil of your choice as indicated in the two recipe versions above. Do not let oil smoke.
- Brown the nuts carefully in the oil for about 1 1/2 minutes or until light golden. Do not let nuts burn. Remove 1/2 tablespoon of the nuts on paper towel and set aside for garnish.
- Now saute the garlic for one minute along with the nuts then add the bell pepper and cook another minute.
- Add onions and oregano, tossing to coat with oil for another 1 minute. Next add the chopped kale with 1 tablespoon of water or stock. The kale may not fit into the pan very well, but after only a few minutes it will cook down.
- Saute the kale mixture just until wilted but not slimy, about another.
- 2-3 minutes, until water has evaporated. Season kale mixture with salt and pepper.
- Drizzle with a litte bit of lemon juice or lime juice, depending on your recipe.
- Transfer kale to serving platter and garnish with reserved nuts and lemon or lime wedges. Serve with brown rice or pasta with the suggested topping if desired.
Nutrition Facts : Calories 121.7, Fat 11.1, SaturatedFat 1.3, Sodium 3.1, Carbohydrate 5, Fiber 1.4, Sugar 1.3, Protein 2.1
SAUTéED KALE
This is a technique that elevates basic sauteed greens into something even more savory and tender.
Provided by Sam Sifton
Categories easy, quick, weekday, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 12 grams, Carbohydrate 6 grams, Fat 14 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 266 milligrams, Sugar 1 gram
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