Sweet And Sour Kale Recipes

Steps:

• Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted.
• Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.

Steps:

• Cook the kale in a large pan of boiling water for about 4 mins until just tender. Drain, then place the empty pan back on the heat with the oil. Sizzle the garlic and anchovy, then add the sugar and vinegar and bubble for a moment. Toss the kale back into the pan to reheat, then tip everything into a side dish.

Steps:

• Preheat the oven to 425 degrees F.
• For the dressing: In a small bowl, whisk together the pomegranate molasses, vinegar and mustard. Pouring in a steady stream, whisk in the olive oil. Season with 1/4 teaspoon salt. (The dressing can be made up to 3 days in advance.)
• For the salad: Scatter the sweet potatoes and pearl onions on a rimmed baking sheet. Drizzle with the olive oil and season with 1 teaspoon salt. Roast until the potatoes are tender throughout and beginning to brown, about 35 minutes, tossing halfway through. Transfer to a large bowl to cool slightly.
• Add the apples, baby kale and the dressing to the bowl, and season with 1/4 teaspoon salt. Using two wooden spoons, toss gently to combine and coat evenly in the dressing.
• Sprinkle the salad with the pomegranate seeds before serving.

Steps:

• Cook 1 pound chopped kale in salted boiling water until tender, 3 minutes. Drain. Add 2 tablespoons olive oil, 1 sliced red onion, 3 smashed garlic cloves and 1/4 teaspoon kosher salt to the pot. Cook over medium heat, stirring, until lightly browned, 10 minutes. Stir in 1/4 cup red wine vinegar and 1 tablespoon sugar. Add the kale and cook, tossing, 1 minute. Season to taste.

Steps:

• Cook the bacon in a large Dutch oven over medium heat until browned and crisp, about 8 minutes, stirring often. Transfer bacon pieces into a bowl with a slotted spoon, leaving the drippings in the pan.
• Stir water, vinegar, sugar, salt, and black pepper into the bacon drippings until the sugar has dissolved; bring the mixture to a boil. Place collards into the boiling mixture, and stir to mix well. Cover the Dutch oven, reduce heat to a simmer, and cook until the greens are tender, 30 to 45 minutes. Drizzle in a little more water or vinegar if greens become too dry.
• Spoon greens into a serving dish, and sprinkle with the cooked bacon pieces.

Steps:

• In bowl, combine kale, red pepper, olive oil, vinegar and salt. Cover and set aside for 10 minutes.
• Add agave nectar and toss to combine.

Steps:

• In a large stock pot, heat the olive oil on medium high heat.
• Add onion and garlic, and saute until the onion softens, stirring often, about 5 minutes.
• Stir in mustard, sugar, cider vinegar and vegetable stock. Bring to a boil on hight heat. Add kale, cover, and cook 5 minutes, stirring often.
• Add the cranberries, if using, and continue cooking on medium high heat, stirring often(even if you don't use the cranberries, still cook a little longer).
• The liquid should reduce by half and the cranberries will get plump in about 10 minutes.
• Season with salt and pepper. Sprinkle with almonds if desired.
• Enjoy!