Smoky Creamed Kale Recipes

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.

Steps:

• Blanch the kale in lightly salted water until tender, rinse in ice water, drain and cut into 1/2-inch ribbons. In a large saute pan over medium heat, melt the butter and add the kale, cream and nutmeg. Reduce the heat to low and cook for 5 minutes, or until the cream has reduced and thickened. Season with salt and pepper to taste.

Steps:

• Heat a glug of olive oil. Sweat the onion and garlic with the salt until translucent, about 5 minutes. Add the white wine and reduce by half. Add the wild rice and the soaking liquid and cook until tender, about 45 minutes.
• In a mixing bowl, sprinkle the kale with a pinch of salt. Massage the kale until it is dark green, limp, and tender in mouthfeel.
• Tear the mozzarella into rough chunks. Combine with the sour cream, lemon zest and juice, a good pinch of salt, and a couple of grinds of black pepper.
• When the wild rice is cooked, drain any residual liquid and let cool.
• Toss the tomatoes, kale, and wild rice together with a couple glugs of olive oil and a pinch of salt. Taste and adjust the seasoning. Dot with the creamed mozzarella and serve.

Steps:

• If using whole kale leaves, remove the stalks and major ribs and discard. Chop roughly. Set a large bowl of ice cold water in the sink. Bring a large pot of salted water to a boil. Add the chopped kale and simmer for 1 minute, then drain into a large strainer and immediately transfer to the bowl of ice water. Swish the kale around in the cold water, then drain and squeeze dry with paper towels or a kitchen towel. Melt the butter in a deep sauté pan or 3-quart saucepan over medium-high heat. Add the onion and garlic, and cook, stirring constantly, for 1 minute. Sprinkle the flour over the onion mixture and cook, stirring, for 3 minutes. Turn the heat down if necessary; do not let the flour brown. Whisk in the milk. Cook the mixture, stirring slowly and continuously, until the sauce comes to a boil and thickens enough to coat the back of the spatula, about 5 minutes. Reduce the heat to low and continue cooking until the sauce is the consistency of soft pudding, about 2 more minutes. Stir in the cheese, mustard, paprika, salt, and a generous quantity of black pepper. Add the drained kale and mix well. Warm over low heat then serve.

Steps:

• Bring a large pot of heavily salted water to a boil. Working in batches, add some kale to the boiling water and cook until tender, about 4 minutes. Transfer to an ice water bath and then drain in a colander. Place in a salad spinner to remove excess water. Continue to cook and drain remaining batches.
• Preheat the oven to 400 degrees F (200 degrees C).
• Melt butter in a large skillet over medium heat. Add onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Add pimentos and garlic and cook for 1 minute. Add half-and-half and cream and bring to a simmer.
• Remove from the heat. Stir in Gruyere cheese, 1/2 of the Parmesan cheese, salt, pepper, Italian seasoning, and cayenne. Fold in kale. Transfer to a shallow baking dish and sprinkle with remaining Parmesan and panko.
• Bake in the preheated oven until golden brown, 12 to 15 minutes.