Best Canned Kale Recipes

Braised Kale and Tomatoes image

Provided by Nancy Fuller

Time 35m

Yield 4 servings

Number Of Ingredients 9

3 to 4 tablespoons olive oil
1 yellow onion, chopped
1/2 teaspoon red pepper flakes
3 cloves garlic, roughly chopped
2 bunches curly kale, cleaned well, center stems removed, and torn
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 cups whole peeled tomatoes
3/4 cup chicken stock

Steps:

Heat the olive oil in a large pot over medium-high heat. Once hot, stir in the onions and saute until softened, about 4 minutes. Toss in the red pepper, garlic, kale and some salt and pepper and continue to cook for 2 more minutes. Pour in the tomatoes and stir to combine, then add the chicken stock. Turn the heat to medium, cover with a lid and cook until the kale is silky and tender, about 15 minutes.

Kale With Cannellini Beans image

Provided by Inspiritual

Categories Greens

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2-2 lbs kale or 1 1/2-2 lbs mixed greens, with ribs and stems removed
salt & freshly ground black pepper
1 small onion, finely diced
1 1/2 tablespoons olive oil
2 plump garlic cloves, minced
1 pinch red pepper flakes
2 teaspoons rosemary, chopped
1/2 cup dry white wine
1 1/2 cups cooked cannellini beans, rinsed well if canned
parmesan cheese, freshly grated (optional)

Steps:

Simmer the kale in salted water until tender, 7-10 minutes.
Drain, reserving the cooking water, and chop the leaves.
In a large skillet, saute the onion in the oil with the garlic, pepper flakes, and rosemary for about 3 minutes. Add the wine and cook until reduced to a syrupy sauce.
Add the beans, kale, and enough of the cooking water to keep the mixture loose.
Heat through, taste for salt and season with pepper and a dusting of Parmesan cheese.

Nutrition Facts : Calories 257.5, Fat 6.6, SaturatedFat 0.9, Sodium 80, Carbohydrate 37, Fiber 8.1, Sugar 1.3, Protein 12.5

CANNED KALE image

Provided by Peggi Anne Tebben @cookiequeen

Categories Vegetables

Number Of Ingredients 2

- fresh picked kale
- canning salt

Steps:

Wash kale & remove large stems. Cut or tear larger leaves in half.
Bring 4" of water to boil in large kettle. I use the big granite ones. Add the kale in. It will shrink down. Cook for about 3-4 minutes.
Pack loosly in sterilized jars. Add enough liquid to cover the kale, about 1" below the top of rim. Add 1/2 Tablespoon salt per quart or 1 tsp. per pint.
Place heated lids on & finger tighten lids.
Process in pressure cooker for 70 minutes per quart & 45 minutes per pint @ 10# pressure.