Best Sweet Sour Kale With Garlic Anchovy Recipes

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KALE WITH GARLIC, ANCHOVIES AND ALE



Kale with Garlic, Anchovies and Ale image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

1/4 cup extra-virgin olive oil
4 anchovy fillets
1 chile pepper, thinly sliced
3 to 4 cloves garlic, thinly sliced
1 large bunch or black kale, lacinato or dinosaur, stemmed and thickly shredded
1 cup ale
Freshly grated nutmeg
Salt and freshly ground black pepper

Steps:

  • Heat extra-virgin olive oil in a small skillet over medium to medium-high heat. Add the anchovies and let them melt into the oil. Add the chile and garlic and cook for 2 minutes. Stir in the kale and let it wilt, turning it in the chile and garlic with tongs. Douse the pan with the ale and toss for 1 to 2 minutes more, than add nutmeg, and salt and pepper, to taste. Transfer the kale to a serving bowl and serve.

SWEET-AND-SOUR KALE



Sweet-and-Sour Kale image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 pound chopped kale in salted boiling water until tender, 3 minutes. Drain. Add 2 tablespoons olive oil, 1 sliced red onion, 3 smashed garlic cloves and 1/4 teaspoon kosher salt to the pot. Cook over medium heat, stirring, until lightly browned, 10 minutes. Stir in 1/4 cup red wine vinegar and 1 tablespoon sugar. Add the kale and cook, tossing, 1 minute. Season to taste.

BRAISED KALE WITH ANCHOVIES AND GARLIC



Braised Kale with Anchovies and Garlic image

Categories     Garlic     Kale     Healthy     Boil     Anchovy

Yield Serves 4 to 6

Number Of Ingredients 7

2 bunches kale, tough stems removed, leaves and tender stems cut into bite-size pieces
2 tablespoons olive oil
4 garlic cloves, minced
4 anchovy fillets packed in oil
2 teaspoons salt
1/4 teaspoon crushed red pepper flakes
1/4 cup tomato paste

Steps:

  • Bring a large pot of salted water to a boil. Submerge the kale in the boiling water and cook, stirring once or twice, for 4 minutes. Drain and set aside.
  • Heat the olive oil in a large pot over very low heat. Add the garlic, anchovies, salt, and red pepper flakes. Cook, stirring frequently, until the anchovies have disintegrated and the garlic is just beginning to brown, about 10 minutes. Add the tomato paste and continue cooking, stirring constantly, until the tomato paste has turned a deep, brick-red color, about 10 minutes.
  • Add the kale and 1/4 cup water to the pot and continue to cook, stirring constantly, until the kale and the tomato mixture have fully combined, all of the water has evaporated, and the kale is fully tender, about 10 minutes. If the water evaporates too quickly, add a few extra tablespoons so that the kale has time to cook fully. Serve immediately.

SWEET AND SAVORY KALE



Sweet and Savory Kale image

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

2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 tablespoon Dijon mustard
4 teaspoons white sugar
1 tablespoon cider vinegar
1 ½ cups chicken broth
4 cups stemmed, torn and rinsed kale
¼ cup dried cranberries
salt and pepper to taste
¼ cup sliced almonds

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

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