Cook bacon in a large skillet over
In a large frying pan, cook bacon over medium heat until crispy. Drain on paper towels. Add remaining ingredients to frying pan and cook until wilted and broth evaporates. Season. Add bacon before serving.
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.
ven over medium heat. Add bacon; cook 5 minutes or until
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.
Clean the kale, strip off the stalk and
Saute bacon in large pot over medium
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
Cook bacon in frying pan with a little olive oil.
Add kale and garlic frying pan.
Stir kale every few minutes until the kale is wilted. Approx 5-10 minute.
Add cream.
Stir to warm cream and then add parmesan cheese.
n color.
Wash the kale thoroughly, and add it a
Heat oil in a Dutch oven over medium-high heat. Add onion to pan; saute 6 minutes or until onion is tender and begins to brown.
Add 5 cups kale, 1/4 cup broth, salt, and peppers to pan. Cover, reduce heat, and cook 4 minutes. Add remaining 5 cups kale and remaining 1/4 cup broth to pan.
Cover and cook 16 minutes or until tender, stirring occasionally. Sprinkle with bacon. Serve with lemon wedges.
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.
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
Toss kale with carrot, orange juice, lemon
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