Best Sauteed Kale With Garlic Recipes

Easy Garlic Kale image

Provided by WHIRLEDPEAS

Time 25m

Yield 4

Number Of Ingredients 3

Steps:

Soak kale leaves in a large bowl of water until dirt and sand begin to fall to the bottom, about 2 minutes. Lift kale from the bowl without drying the leaves and immediately remove and discard stems. Chop the kale leaves into 1-inch pieces.
Heat olive oil in a large skillet over medium heat; cook and stir garlic until sizzling, about 1 minute. Add kale to the skillet and place a cover over the top.
Cook, stirring occasionally with tongs, until kale is bright green and slightly tender, 5 to 7 minutes.

Nutrition Facts : Calories 86.9 calories, Carbohydrate 11.4 g, Fat 4.2 g, Fiber 2.3 g, Protein 3.7 g, SaturatedFat 0.6 g, Sodium 48.3 mg

Kale With Caramelized Onions and Garlic image

Provided by Daphne2002

Categories Vegetable

Time 22m

Yield 4 serving(s)

Number Of Ingredients 5

1 bunch kale, washed and torn (stems removed)
1 small onion, chopped
3 garlic cloves, chopped
1 tablespoon olive oil
balsamic vinegar (optional)

Steps:

Heat oil in large pan.
Add chopped onions and garlic.
Sauté until onions are clear and begin to caramelize. Stir often. Do not allow garlic to burn.
Add torn kale.
Toss with onions and garlic.
Cook until kale is wilted.
Sprinkle with a tiny bit of balsamic vinegar if desired.
(Thanks reviewers for reminding me of removing the stems!).

Nutrition Facts : Calories 65.3, Fat 3.8, SaturatedFat 0.5, Sodium 22.8, Carbohydrate 7.4, Fiber 1.4, Sugar 0.8, Protein 2

Sautéed Kale with Garlic image

Yield serves 6 to 8

Number Of Ingredients 7

1/4 cup olive oil
5 cloves garlic, thinly sliced
1/2 teaspoon crushed red-pepper flakes
2 pounds kale (about 3 large bunches), well washed, stems discarded, roughly chopped
Kosher salt and freshly ground black pepper
1/4 cup chicken broth
Juice of 1/2 lemon

Steps:

Heat the olive oil in a large Dutch oven over medium heat. Add the garlic and red-pepper flakes, and cook until the edges of the garlic turn golden brown, about 2 minutes. Add the kale in handfuls, and stir and toss with a pair of tongs, adding more as they wilt down. Season with salt and pepper, and continue to sauté for about 5 minutes. Add the chicken broth to the pot, cover with lid, and steam for 10 to 12 minutes, until the kale is very soft and tender. Remove the lid, add the lemon juice, and serve.

Sauteed Kale image

Provided by Bobby Flay

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

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

Steps:

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.