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Garden Salad
Lidey Heuck
11 ratings with an average rating of 4 out of 5 stars
11
20 minutes
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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.
Orange juice is even better than red wine vinegar. It is great with the garlic. First had it made thus way at a Cuban restaurant and have been doing it ever since.
Oh boy, I took this basic healthy recipe and corrupted it! Happily. Fried 3-4 strips of chopped bacon, drained off most of the fat, did the rest just the same but during the final cooking added some diced leftover cooked fingerling potatoes, then some soon-to-be-unusable chopped cherry tomatoes, then the bacon and oh my yum.
Saute onions in olive oil on low heat; when golden add garlic. Cook 30 sec-1 min. Add kale to pan with only the water from washing it. Cover and cook until soft and wilted but still green. Remove cover. Add a tablespoon of vinegar of lemon juice (or lemon slices). Season with salt and pepper. Also good with allspice.
I've been cooking vegetables, leafy and not, using this technique (learned from watching Jacques Pepin on PBS) for a few years though I add the red pepper flakes to the oil and garlic before the veg and toss the veg in the oil prior to adding the water/stock (avoids excess splattering). I've learned to never salt kale until after cooking as earlier salting results in a tough, chewy green.
Belgian cooking was once described as "German quantities with French quality" so, cooking this in Brussels, I Belgianized it! I sautéed some speck to start with, deglazed and simmered with a chicken stock/rivaner mix, thickened the sauce with a good dollop of fresh cream, and finished it off with a generous twist of the pepper mill - and a splash of orange juice instead of the vinegar. Divine. And very Belgian.
An Indianized alternative. Also works great with Silverbeet or Collard greens. Roughly chop and clean the greens. Squeeze as much water out as possible, nuke them for 1 minute. Heat coconut oil (or sesame and light olive oil) with ajwain mustard and cumin seeds until they sizzle, add a handful of dried cranberries or raisins (pre-soaked). Saute for a few seconds, then add greens and stir a few times. Add flakes of coconut and stir till toasted. Greens should be wilted but still crisp.
Stephen: By all means, do not toss the stems. You can pop them in the pan with the kale, and they'll be just as tasty as the leaves. Or you can set them aside -- for soup, for example. Rachel Ray even makes a pesto with the stems.
How much kale is in a bunch? The size of bunches seems to vary from store to store here.
Good recipe! My bunch of green kale was extra large, but I used the recipe proportions except for a little less olive oil. When I make it again, I will use only 1 Tbs of red-wine vinegar - for my taste, 2 Tbs was too vinegary. I cooked the fairly young kale about 8 minutes, instead of 5 to 7, and it was just done enough. I like the idea of sautéing some chopped onion first, before the garlic is added.
So simple and tasty, and it can be added to SO many dishes. I added this to a parmesan polenta and sausage dish (with caramelized onions) and it was just the ticket. Turning the heat to 'high' was too high, some of the kale stuck to the bottom and burned when it was covered and cooking, so I've adjusted to medium-high. Also, I reduced the vinegar to 1 tbsp, so the green taste isn't too overwhelmed. I'll be adding this to everything... bean stews are next.
Loved this recipe and made it a veggie main dish by adding halved cashews and serving over jasmine rice.
Now I really like to cook kale! "De-veining" and chopping the stems to sauté first really works!
I have also added chopped fresh ginger with the garlic, a few drops of lemon juice as the greens cook, and a little tamari and toasted sesame oil at the end, no vinegar. It works well with chard too.
I was planning to make this just as written, since it sounds divine and I love any greens cooked with olive oil and garlic...but my husband convinced me to fry up a little bacon--as another poster mentioned--and I sauted some sliced onions as well. I seasoned the kale with salt, pepper, hot pepper flakes, grated nutmeg and red wine vinegar. We will serve it tonight (New Year's Eve) alongside our beef rib roast and tomorrow with black-eyed peas. Delish!
Similar to the version I make, but no stock/wine/water/vinegar required. You can use high heat, and I have found a wok is easiest.
No reason not to include the stems as well!
My suggestions: Add some chopped carrots or jicama and, just before you cover the pan, stir in 1/3 teaspoon each of sugar and baking soda. Whoa -- baking soda? Sounds crazy, but that baking soda slows down the deterioration of the chlorophyll, so it keeps the kale green. (Full disclosure: I was raised on green vegetables that had turned into gray vegetables. That's a world-class turn-off.)
This was way too much vinegar for my taste…halve the amount
This is very similar to how I make kale. The main difference is that I sautee cubed mushrooms with the garlic at the beginning.
Yummi!! I used a Food Processor. Thanks for sharing this recipe.
So quick and flavorful with baby kale!
This is our go-to dinner veggie. Quick, easy, fresh, delicious, healthy. We know this recipe by heart at this point and make it at least three times a week.
I added drained white cannellini beans to this after taking the cover off the beans and it was a lovely addition.
Use more stock to avoid burning
Made this tonight with our Gardens first greens. I used kale, arugula, spinach, chard and even a few radish greens. As previous reviewers suggested I added onion before the garlic and used orange juice for a Cuban flare. I mixed this in with quinoa some sauteed mushrooms and some orange zest. My husband who does not normally like greens or quinoa raved about it and finished it off.
I used white wine vinegar because I was out of red wine vinegar and I used low sodium chicken broth instead of vegetable broth. The recipe was delicious. Next time I will follow the exact recipe.
Half the vinegar/apple cider ok Add apples after Also want to try with cashews, pine nuts
Have cooked this a few times - the last time, I switched the red wine vinegar for 1 tbsp of sherry vinegar and 1 tbsp of sherry (medium - a little sweet, not super dry) and loved, loved, loved the results. Simple and fast and a great way to make kale shine.
I thought this was a good, simple recipe! A great way to get in your leafy greens. My son however spit his over the edge of the deck.
Easy to make and delicious!
Add orange juice instead of vinegar
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