Best Braised Kale Crostini Recipes

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BRAISED KALE



Braised Kale image

Braised kale is a simple way to tenderize and deepen the flavor. The greens first saute to maximize the aromatics in the dish then get covered and simmer.

Provided by Jessica Gavin

Categories     Side

Time 1h10m

Number Of Ingredients 10

2 pounds kale (about 4 large leaves (7 to 8 cups chopped))
¼ cup extra-virgin olive oil (divided)
½ cup diced red onion (¼-inch dice)
2 tablespoons minced garlic
⅛ teaspoon red pepper flakes
2 cups vegetable stock
1 tablespoon soy sauce
¼ teaspoon black pepper
1 teaspoon rice vinegar
Kosher salt (as needed for seasoning)

Steps:

  • Remove the stems and chop leaves into 3-inch pieces.
  • Thoroughly wash the kale and drain, it does not need to be completely dry.
  • Heat a large dutch oven over medium heat.
  • Add two tablespoon olive oil, once hot add the onion and saute until softened and lightly browned, 3 to 4 minutes.
  • Add garlic and chili flakes, cook until fragrant, 1 minute.
  • Heat 2 tablespoons of olive oil, then add half of the kale and cook until just beginning to wilt, 1 minute.
  • Add the rest of the kale and cook until wilted, 1 minute.
  • Add vegetable stock, and soy sauce, stir to combine.
  • Cover the pot and reduce heat to medium-low.
  • Cook, stirring occasionally every 5 to 10 minutes, until greens are tender, 25 to 35 minutes.
  • Remove the lid and then increase the heat to medium-high.
  • Cook and occasionally stir until most of the liquid has evaporated and greens start to sizzle, about 8 to 10 minutes.
  • Turn off the heat and stir in rice vinegar and black pepper.
  • Taste and add more salt and pepper as desired.

Nutrition Facts : Calories 251 kcal, Carbohydrate 24 g, Protein 11 g, Fat 16 g, SaturatedFat 2 g, Sodium 575 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CROSTINI WITH KALE AND PARMESAN



Crostini with Kale and Parmesan image

Kale is a nutritional powerhouse and when blended with cheese and garlic, it makes a delicious topping on a baguette slice.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 7

1 baguette, sliced 1/2 inch thick on the diagonal
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
4 garlic cloves, minced
2 pounds kale, preferably Tuscan, stems removed, leaves sliced into 1/4-inch-thick strips
2 teaspoons fresh lemon juice
1 small wedge Parmesan

Steps:

  • Preheat oven to 400 degrees. Arrange bread slices on a rimmed baking sheet. Brush with 1 tablespoon oil and season with salt and pepper. Bake until light golden brown, 8 to 10 minutes. Transfer to a wire rack to cool completely.
  • In a large skillet, heat 2 tablespoons oil and garlic over medium-high until garlic is fragrant. Add kale and cook until wilted, about 5 minutes. Season with salt and pepper and add 1 cup water; cover and reduce heat to medium. Cook until almost all liquid has evaporated, 12 minutes. Uncover and cook until liquid is evaporated, 3 to 5 minutes. Toss with lemon juice.
  • Top crostini with kale. With a vegetable peeler, shave Parmesan onto top.

Nutrition Facts : Calories 271 g, Fat 16 g, Fiber 4 g, Protein 12 g

BRAISED KALE



Braised Kale image

Provided by Food Network

Categories     side-dish

Time 22m

Yield 4 side dish servings

Number Of Ingredients 18

1 tablespoon olive oil
2 cups thinly sliced onions
1 teaspoon salt
12 turns freshly ground black pepper
1/2 teaspoon red pepper flakes
2 tablespoons minced garlic
8 cups (firmly packed) torn and stemmed kale pieces
2 cups Basic Chicken Stock, recipe follows
Splash cider vinegar
1 tablespoon olive oil
1 large onion, peeled and quartered
1 carrot, peeled and chopped
2 celery stalks, chopped
1 head garlic, cut in 1/2
1 bouquet garni
2 pounds raw chicken bones, rinsed in cold water
4 quarts cold water
Salt and pepper

Steps:

  • Heat the oil in a large skillet over high heat. Add the onions, salt, pepper, and red pepper flakes and stir-fry for 2 minutes. Add the garlic, kale, and stock and cook, stirring occasionally, for 8 to 10 minutes; add a splash of cider vinegar in the last minute of cooking. Remove from the heat. Serve immediately.
  • In a large stock pot, over high heat, add the oil. When the oil is hot, add the onions, carrots, and celery. Saute for 2 to 3 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for about 2 hours. Remove the stock from the heat and skim off any scum that is on the surface. Strain the stock through a large fine-mesh sieve. Discard the bones and vegetables.

BRAISED KALE CROSTINI



Braised Kale Crostini image

Provided by Peggy Markel

Categories     Leafy Green     Appetizer     Bake     Braise     Kale     Fall     Bon Appétit     Sugar Conscious     Kidney Friendly     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12

Number Of Ingredients 6

12 1/2-inch-thick Italian bread slices (each slice about 2x3 inches)
8 tablespoons olive oil
5 large garlic cloves, 1 halved and 4 minced
1/2 teaspoon dried crushed red pepper
1 pound kale, thick ribs and stems cut away, leaves sliced
3 1/2 cups canned low-salt chicken broth

Steps:

  • Preheat oven to 375°F. Brush bread slices with 2 tablespoons olive oil; arrange bread on baking sheet. Bake until beginning to color, about 6 minutes. Rub toasts with halved garlic.
  • Heat 4 tablespoons olive oil in heavy large pot over medium-high heat. Add minced garlic and dried red pepper and stir 30 seconds. Add kale and broth and bring to boil. Reduce heat, cover and simmer 15 minutes. Uncover and continue to simmer until kale is tender and broth has evaporated, stirring often, about 15 minutes. Season to taste with salt and pepper. Top toasts with kale. Drizzle with remaining 2 tablespoons olive oil and serve.

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