Remove stems and spine from kale and chop coarsely. Heat oil in a skillet over medum-high heat. Add kale and saute 3 minutes. Add garlic and saute 1 minute. Add Artichokes and broth. Reduce heat to medium. Add tomatoes; cover and cook until kale is tender, about 10 minutes. Add vinegar and season to taste with salt and pepper.
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.
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 saute until soft, about 5 minutes.
Stir in 1/4 teaspoon smoked paprika and crushed red pepper; sprinkle with salt.
Add kale and saute 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.
Tear the leaves off the kale into bite-size pieces. Slice
n color.
Wash the kale thoroughly, and add it a
Heat olive oil in a large skillet over medium-high heat; saute garlic until fragrant, about 1 minute. Add kale to garlic, working in batches if needed; cook and stir until beginning to wilt, about 5 minutes.
Stir water and vegetable base together in a small bowl until dissolved; pour over kale. Cook mixture until liquid is reduced, 1 to 2 minutes. Mix soy sauce and black pepper into kale.
re cooking, add garlic and kale to remaining bacon grease in
Blanch the kale leaves and then put them in an ice bath to help set the bright green color.
Roughly chop the kale into large pieces and set aside. Heat the olive oil in a large saute pan and saute the shallots until soft.
Add the kale and toss to coat with oil and shallots. Add the white wine and bring to a boil. Cook until the volume of the wine is reduced by half. Season with salt and pepper and serve.
In a large pot, bring 1 inch of water to a boil. Add kale and salt. Cover and cook, stirring once, for 5 minutes or until crisp-tender. Drain.
Return kale to pot. Drizzle with olive oil. Reheat. Add lemon juice, red pepper flakes and parmesan cheese.
Toss and serve.
igh heat until shimmering. Add kale, season with salt and pepper
In a large skillet over medium heat, cook the bacon until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Let cool, then crumble.
Add the onion, raisins, tomato, apple to the drippings in the skillet and cook until tender, 4 to 6 minutes. Add the kale, season with 3/4 teaspoon salt and 1/4 teaspoon pepper, and cook, tossing occasionally, until tender, 8 to 10 minutes more. Mix in the bacon and vinegar.
Heat olive oil in a large skillet over medium heat; cook and stir onion until tender, about 4 minutes. Add apples, vinegar, salt, and pepper; cover skillet and cook until apples are tender, about 3 minutes. Add kale; cover and cook until kale is tender, 4 to 5 minutes.
nd drop in the chopped kale. Saute for 3 to 4
In a large skillet or wok heat the oil. Add the garlic and chili and saute for about a minute.
Add the kale in large handfuls - add a handful, stir it until it begins to wilt and then add the next handful, and so on.
Pour the vegetable broth over all. Stir and simmer until the broth is almost completely boiled away - approximately 10 minutes.
Add the beans and gently stir through until heated.
Serve immediately.
Step 1: Heat pan with olive oil and cook pancetta until brown , then add add onion saute until onions soft; then add garlic and cook another 1 minute. Next, add flake pepper.
Step 2: Place kale in the pan at medium heat, then add salt and stir well. Cook about 3 minutes, then add chickpeas and heat for another 2 minutes.
Serve hot.
alt and pepper.
Sauteed Mushrooms:
2 tablespoons olive
gin by thoroughly rinsing the kale to remove any sand or
alad. Lightly drizzle chopped.
kale with extra-virgin olive oil
In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.
Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.
aute until soft.
Add kale and saute for a few