Kale Recipes

Kale Stir-Fry


Ingredients:

2 tablespoon extra-virgin olive oil.

1 onion

2 cloves garlic, minced or crushed

2 medium red and yellow bell pepper, and sliced

1 bunch kale, destemmed and chopped

2 teaspoons Worcestershire sauce

teaspoon balsamic vinegar

½ teaspoon paprika

Salt to taste and black pepper to taste


Method:
  1. Heat a pot over medium-high heat. Add the oil and then stir in the onions. Cook for about 2 minutes or until the onions are soft
  2. Add the garlic and bell peppers; stirring occasionally, cook for 3 to 5 minutes, or until the peppers are softened.
  3. Add the kale and stir in the Worcestershire sauce, balsamic vinegar, and paprika.
    Cook for 2 to 3 minutes or until the kale is softened. Season with salt and pepper.

Broccoli & Kale toasted with butter


Ingredients:

2 bunches of kale

1 cup water, put separately

2 large heads broccoli, trimmed and cut into florets

3 sliced carrots

2 tablespoon extra-virgin oil

4 tablespoon unsalted butter

5 cloves garlic, thinly sliced

¼ teaspoon crushed pepper, plus more for garnish

Salt and pepper to taste


Method:
  1. Remove tough stems from kale; coarsely chop the greens.
  2. Cook the kale in 1/2 cup water in a large skillet over medium-high heat, covered, until barely tender, 2 to 3 minutes.
  3. Transfer to a colander. Cook broccoli the same way with the remaining 1/2 cup water.
    Transfer the kale to a large bowl; drain the broccoli in the colander. Wipe and pat dry with the kitchen towel.
  4. Heat 1 tablespoon oil in the pan over medium-high heat. Add the kale and cook, stirring often, until tender and browned in spots, 4 to 6 minutes. Transfer to the bowl.
    Heat the remaining 1 tablespoon oil in the pan. Add the broccoli and cook, stirring often, until tender and browned in spots, 4 to 6 minutes. Transfer to the bowl
  5. Heat butter, garlic, crushed red pepper, and carrots in the pan over medium heat until the butter is melted. Cook, stirring constantly until the garlic is light brown, 1 to 2 minutes
  6. Drizzle the butter over the vegetables and sprinkle with 3/4 teaspoon salt; gently toss to combine. Serve topped with a sprinkling and crushed red pepper, if desired