Best Sautéed Kale With Golden Raisins Onions Recipes

KALE WITH GOLDEN RAISINS AND PINE NUTS

Steps:

• Heat the oil in a large skillet set over medium heat. Add the raisins, pine nuts, red pepper flakes and garlic. Cook, swirling the skillet occasionally, until the pine nuts are toasted, about 2 minutes. Remove the ingredients from the oil with a slotted spoon and set aside.
• Add the kale stems to the skillet and cook, stirring, until soft, about 3 minutes. Add the kale leaves in batches, stirring to wilt each batch. Add 1/2 teaspoon salt and 1/2 cup water, cover and cook, stirring once, until tender, 7 to 10 minutes.
• Remove from the heat and add the lemon juice and the reserved pine nut mixture. Adjust the seasoning with additional salt.

SAUTEED KALE WITH GARLIC

Steps:

• Cook 5 sliced garlic cloves in 1/4 cup olive oil in a pot over medium-low heat until sizzling, 1 minute. Add 1 pound chopped kale and stir until wilted, 3 to 5 minutes. Increase the heat to medium. Add 2 tablespoons cider vinegar, 1/2 teaspoon kosher salt and a pinch of red pepper flakes. Cook, stirring, until tender, 5 minutes.

SAUTEED KALE WITH APPLES

Steps:

• 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.

BABY KALE SAUTE

Steps:

• Place pine nuts in a skillet over medium-high heat. Cook, stirring constantly, until toasted and fragrant, about 2 minutes.
• Heat oil in a large skillet over medium heat. Add onion; cook, stirring often, until starting to brown, about 5 minutes. Add garlic; cook and stir, about 1 minute. Stir in baby kale a few handfuls at a time until it starts to wilt. Cover and cook until kale is completely wilted and hot, 3 to 4 minutes. Season with salt and pepper.
• Remove from heat and stir in pine nuts and golden raisins. Cool briefly before serving, about 5 minutes.

SAUTéED KALE WITH GOLDEN RAISINS & ONIONS

Steps:

• Remove and discard the thick center rib from each kale leaf. Wash kale leaves and reserve.
• Heat oil in a large wide pot over medium-high. Add onions, stirring often until they soften and start to become a deep golden color, 5 to 8 min. Stir in salt. Add kale, water and raisins. Stir well, then reduce heat to low, cover and cook 10 to 12 min or until kale is very tender.
• Remove lid, increase heat to high and cook until most of the liquid evaporates. Turn off heat and stir in the vinegar. Serve immediately.

KALE WITH CARAMELIZED ONIONS AND GARLIC

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!).

KALE WITH GARLIC AND RAISINS

Steps:

• Place the raisins in the cider and allow to soak about 10 minutes.
• Meanwhile, rinse and drain the kale. Remove any very heavy stems, and chop the kale coarsely.
• Heat oil in a large, heavy skillet. Add garlic and saute over medium heat until barely golden. Add the kale and stir-fry over medium heat until it begins to wilt, about five minutes.
• Stir in the raisins and the cider. Reduce heat to low. Cover and cook until the kale is just tender, about five minutes longer. Season to taste with salt and pepper, and stir in the cider vinegar. Serve at once or set aside for up to 30 minutes, then reheat briefly before serving.

SAUTéED KALE WITH GOLDEN RAISINS & ONIONS

Steps:

• Remove and discard the thick centre rib from each kale leaf. Wash kale leaves and reserve.
• Heat oil in a large wide pot over medium-high. Add onions, stirring often until they soften and start to become a deep golden colour, 5 to 8 minute Stir in salt. Add kale, water and raisins. Stir well, then reduce heat to low, cover and cook 10 to 12 min or until kale is very tender.
• Remove lid, increase heat to high and cook until most of the liquid evaporates. Turn off heat and stir in the vinegar. Serve immediately.
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