KALE BABY FOOD RECIPE RECIPES

Name: Sauteed Kale
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: 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

SAUTEED KALE RECIPE | BOBBY FLAY | FOOD NETWORK

Sauteed Kale Recipe | Bobby Flay | Food Network image

Try Bobby Flay's simple Sauteed Kale recipe from Food Network. For a pop of flavor, add a splash of red wine vinegar at the end.

Provided by Bobby Flay

Categories side-dish

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 6

Ingredients

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.

Nutrition Facts : Calories 178 calorie, FatContent 11 grams, SaturatedFatContent 1.5 grams, CholesterolContent 0 milligrams, SodiumContent 336 milligrams, CarbohydrateContent 18 grams, FiberContent 3.5 grams, ProteinContent 6 grams, SugarContent 0 grams

KALE AND WHITE BEAN SOUP RECIPE | EPICURIOUS

Kale and White Bean Soup Recipe | Epicurious image

Provided by EPICURIOUS.COM

Total Time 3 hr

Cook Time 1 hr

Yield Makes 6 main-course servings

Number Of Ingredients 15

Ingredients

1 lb dried white beans such as Great Northern, cannellini, or navy
2 onions, coarsely chopped
2 tablespoons olive oil
4 garlic cloves, finely chopped
5 cups chicken broth
2 qt water
1 (3- by 2-inch) piece Parmigiano-Reggiano rind
2 teaspoons salt
1/2 teaspoon black pepper
1 bay leaf (not California)
1 teaspoon finely chopped fresh rosemary
1 lb smoked sausage such as kielbasa (optional), sliced crosswise 1/4 inch thick
8 carrots, halved lengthwise and cut crosswise into 1/2-inch pieces
1 lb kale (preferably lacinato), stems and center ribs discarded and leaves coarsely chopped
Accompaniment:provolone toasts

Steps:

Cover beans with water by 2 inches in a pot and bring to a boil. Remove from heat and let stand, uncovered, 1 hour. Drain beans in a colander and rinse.
Cook onions in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring, 1 minute. Add beans, broth, 1 quart water, cheese rind, salt, pepper, bay leaf, and rosemary and simmer, uncovered, until beans are just tender, about 50 minutes.
While soup is simmering, brown sausage (if using) in batches in a heavy skillet over moderate heat, turning, then transfer to paper towels to drain.
Stir carrots into soup and simmer 5 minutes. Stir in kale, sausage, and remaining quart water and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes. Season soup with salt and pepper.

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