SAUTED PEPPERS RECIPES

SAUTéED KALE RECIPE - NYT COOKING

Sautéed Kale Recipe - NYT Cooking image

This is a technique that elevates basic sauteed greens into something even more savory and tender.

Provided by Sam Sifton

Total Time 15 minutes

Yield 4 servings

Number Of Ingredients 6

Ingredients

1/4 cup extra-virgin olive oil
3 cloves garlic, peeled and sliced
1 large bunch kale, stemmed, with leaves coarsely chopped
1/2 cup vegetable stock, white wine or water
Kosher salt, freshly ground black pepper and red-pepper flakes to taste
2 tablespoons red-wine vinegar

Steps:

Heat olive oil in a large sauté pan set over medium-high heat until it shimmers. Add garlic, and cook until soft.
Add kale to the pan, turn the heat to high and add the stock. Use a spoon to toss the greens in the oil and stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quite green. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes. Season to taste with salt and peppers, add vinegar and toss to combine.

Nutrition Facts : @context http//schema.org, Calories 155, UnsaturatedFatContent 12 grams, CarbohydrateContent 6 grams, FatContent 14 grams, FiberContent 2 grams, ProteinContent 3 grams, SaturatedFatContent 2 grams, SodiumContent 266 milligrams, SugarContent 1 gram

SAUTéED KALE RECIPE - NYT COOKING

Sautéed Kale Recipe - NYT Cooking image

This is a technique that elevates basic sauteed greens into something even more savory and tender.

Provided by Sam Sifton

Total Time 15 minutes

Yield 4 servings

Number Of Ingredients 6

Ingredients

1/4 cup extra-virgin olive oil
3 cloves garlic, peeled and sliced
1 large bunch kale, stemmed, with leaves coarsely chopped
1/2 cup vegetable stock, white wine or water
Kosher salt, freshly ground black pepper and red-pepper flakes to taste
2 tablespoons red-wine vinegar

Steps:

Heat olive oil in a large sauté pan set over medium-high heat until it shimmers. Add garlic, and cook until soft.
Add kale to the pan, turn the heat to high and add the stock. Use a spoon to toss the greens in the oil and stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quite green. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes. Season to taste with salt and peppers, add vinegar and toss to combine.

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