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
SAUTEED KALE WITH GARLIC
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
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.
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.
SAUTEED KALE WITH SMOKED PAPRIKA
Provided by Deborah Madison
Categories Side Sauté Vegetarian Quick & Easy Low Cal High Fiber Spice Kale Winter Healthy Low Cholesterol Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Cook kale in large pot of boiling salted water until wilted, about 5 minutes. Transfer to colander; drain.
- Heat 1 tablespoon oil in heavy large skillet over medium heat. Add onion and sauté until soft, about 5 minutes. Stir in 1/4 teaspoon smoked paprika and crushed red pepper; sprinkle with salt. Add kale and sauté until heated through, about 4 minutes. Season to taste with salt and pepper and more smoked paprika, if desired. Transfer to serving bowl; drizzle with remaining 1 tablespoon oil and serve.
- *Sweet smoked paprika is sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce, and hot smoked paprika is sometimes labeled Pimentón Picante or Pimentón de La Vera Picante; available at some supermarkets, at specialty foods stores, an from tienda.com.
SMOKY QUICK-COOKED KALE
Provided by John Willoughby
Categories quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Remove tough stems and center ribs from kale. Stack half of the leaves and roll into a cigar shape, then cut crosswise into very thin strips. Repeat with remaining leaves.
- Heat oil in a large skillet over medium high heat until hot, then add shallot and cook, stirring occasionally, until slightly softened, about 2 minutes. Add garlic and pimenton and cook, stirring frequently, until garlic is softened, about 1 minute.
- Add kale and cook, tossing very frequently, until tender and bright green, about 5 minutes. Stir in lime juice and salt and pepper to taste.
Nutrition Facts : @context http, Calories 100, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 181 milligrams, Sugar 2 grams
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- Put the kale into a pan with the water. Sprinkle with a little sea salt and cover. Bring to a boil and cook until the kale is just wilted and a dark rich green, about 3 to 5 minutes. Remove the kale and run under cold water to stop the cooking. Drain. Squeeze out any excess water, coarsely chop and set aside.
- Heat the oil in a sauté pan over a medium heat. Add the garlic and cook until it just starts to turn golden. Add the tomatoes, sprinkle with a little sea salt and cook for 5 minutes.
- Add the smoked paprika. Cook stirring for 1 minute. Add the kale. Stir to coat the kale with the tomato and spice. Cook until the kale has heated through. If the pan looks dry, add ¼ cup of hot water to the pan and cook stirring until it has evaporated. Serve immediately.
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- Cut the stems out of the kale leaves. Pat the leaves dry and tear or cut into 2-3-inch segments. There will look like a lot of kale, but trust, it loses volume when heated.
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