Kale Recipe

Trendy vegetables come and go, but kale is everlasting. Not only is the leafy green both delicious and nutrient-dense, it’s also tremendously versatile. The kale recipes below demonstrate why this popular crucifer has such staying power: You can fry it, braise it, roast it to a crisp, massage it until tender, marinate it overnight, make enormous batches of it in a single go, or stew it in a pot for good luck on New Year’s Day (or any other day, for that matter). Here are our most popular recipes—from one-pot pastas to weeknight salad recipes—made with everyone’s favorite leafy green.

1. ¼cup extra-virgin olive oil.
2. 3cloves garlic, peeled and sliced.
3. 1large bunch kale, stemmed, with leaves coarsely chopped.
4. ½cup vegetable stock, white wine or water.
5. Kosher salt, freshly ground black pepper and red-pepper flakes to taste.
6. 2tablespoons red-wine vinegar.

Easy Skillet Kale with Lemon and Garlic

A quick recipe for sautéed kale flavored with lots of lemon and garlic.

Prep: 300sec

Total: 660sec

Serving Size: Serves 4

Nutrition Facts: Saturated Fat 1.1 g, unSaturated Fat 0.0 g, Carbohydrate 12.8 g, Sugar 3.1 g, servingSize Serves 4, Protein 5.7 g, Fat 8.0 g, calories 128 cal, Sodium 283.7 mg, Fiber 4.9 g, Cholesterol 0 mg

Ingredients:

• 2 large bunches kale, any variety (about 1 1/2 pounds total)
• 2 tablespoons olive oil
• 3 cloves garlic, thinly sliced
• Pinch red pepper flakes (optional)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Juice of 1 small lemon

Instruction:

1. Use your hands to pull the kale leaves from their stems. Coarsely chop the leaves. Rinse them, but do not dry.
2. Heat the oil in large, wide, high-sided sauté pan over medium heat until shimmering. Add the garlic and red pepper flakes, if using, and cook, stirring, until fragrant, about 1 minute (do not let the garlic brown).
3. Add the kale a few handfuls at a time, stirring after each addition so that it starts to wilt, until all of the kale is added. Stir in the salt and pepper. Cover and cook, stirring occasionally, until the kale is just tender, about 5 minutes. Remove from the heat, stir in the lemon juice, and serve.

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.

Prep: 0 5min0

Total: 0 15min0

Yield: 4 servings

Nutrition Facts: calories 178 calorie, Fat 11 grams, Saturated Fat 1.5 grams, Cholesterol 0 milligrams, Sodium 336 milligrams, Carbohydrate 18 grams, Fiber 3.5 grams, Protein 6 grams, Sugar 0 grams

Ingredients:

• 1 1/2 pounds young kale, stems and leaves coarsely chopped
• 3 tablespoons olive oil
• 2 cloves garlic, finely sliced
• 1/2 cup vegetable stock or water
• Salt and pepper
• 2 tablespoons red wine vinegar

Instruction:

1. 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.

How to Cook Kale

This is the easiest and tastiest way to cook kale.

Prep: 5min

Total: 10min

Yield: 2 serving(s)

Nutrition Facts: calories 187 Calories, Fat 15 g, Saturated Fat 2 g, Trans Fat 0 g, Cholesterol 0 mg, Sodium 332 mg, Carbohydrate 8 g, Fiber 5 g, Sugar 3 g, Protein 6 g

Ingredients:

• 2 tbsp. extra-virgin olive oil
• 2 cloves garlic, minced
• 1 large bunch kale, stemmed and roughly chopped
• Kosher salt
• Freshly ground black pepper
• Pinch crushed red pepper

Instruction:

1. In a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, 1 minute.
2. Add kale and season with salt, pepper, and red pepper flakes. Cook, stirring often, until kale is wilted and tender.

How To Cook Kale | Flavorful Kale Recipe | How To Make Kale Taste Good