SWEET AND SAVORY KALE
This quick and tasty recipe combines vitamin-packed kale with both sweet and tangy ingredients for a colorful side dish.
Provided by SJRJA
Categories Side Dish Vegetables Greens
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted.
- Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.
Nutrition Facts : Calories 120.8 calories, Carbohydrate 14.1 g, Fat 6.8 g, Fiber 1.8 g, Protein 2.5 g, SaturatedFat 0.8 g, Sodium 82.6 mg, Sugar 6.6 g
WILTED BABY KALE
Provided by Giada De Laurentiis
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Heat a large skillet over high heat. Add the olive oil, garlic, anchovy paste and red pepper flakes and cook, stirring often with a wooden spoon, until fragrant and toasted, about 1 minute. Add the escarole and 1/4 teaspoon salt and cook, stirring often, until the escarole is completely wilted and coated in all the flavors of the oil, about 2 minutes.
- Turn off the heat and add the lemon zest, baby kale and 1/4 teaspoon salt. Toss well to coat and slightly wilt the baby kale. Toss with the toasted bread, if using, or the pine nuts, and serve.
- Preheat the oven to 425 degrees F. Mix together the fennel seed, salt, oregano, onion powder and smoked paprika in a small bowl. Set aside.
- Mix together the cornbread and milk in a medium bowl. Allow the mixture to soak for 10 minutes. Stir in the sausage, Pecorino and chili paste. Use your hands to mix well.
- Lay the turkey breasts skin-sides down on a cutting board so that they are open like a book. Pat half the stuffing onto each skinless side, leaving a 1/2-inch border, then close each half so the skin sides are up. Tie each turkey breast tightly with 4 pieces of butcher's twine about 1 1/2 to 2 inches apart. Rub the seasoning mix all over the turkey.
- Lay the bread on a rimmed baking sheet and drizzle with 2 tablespoons of the olive oil. Place the turkey breasts skin-sides up on the bread and drizzle the remaining 4 tablespoons olive oil over the tops. Roast 30 minutes, then reduce the heat to 375 degrees F and continue to roast until the skin is brown and crisp and an instant-read thermometer reads 160 degrees F, about 40 minutes more. Allow the turkey to rest for 10 minutes before slicing and serving.
SPICED CITRUS BABY KALE
This side dish has the perfect balance of citrus and spice. We love using baby kale-it's quicker than regular kale on prep and cooking time but still packed full of vitamins K and C and the nutrient lutein (reportedly good for eye health).
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Melt the butter with the oil in a large deep skillet or Dutch oven over medium heat. Add the shallots and cook, stirring frequently, until softened, about 3 minutes. Add the orange juice and lemon juice and cook until reduced by half, about 3 minutes. Add the kale in batches, tossing with tongs until it begins to wilt, then adding more; continue until all the kale is wilted, 4 to 6 minutes. Add the orange zest, 3/4 teaspoon salt, a few grinds of black pepper, coriander and red pepper flakes and toss to combine. Transfer the kale with tongs to a serving bowl or platter and serve warm.
Nutrition Facts : Calories 220 calorie, Fat 14 grams, SaturatedFat 4.5 grams, Cholesterol 15 milligrams, Sodium 780 milligrams, Carbohydrate 22 grams, Fiber 4 grams, Protein 3 grams, Sugar 6 grams
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