Braised Kale With Toasted Almonds Food

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BRAISED KALE AND TOMATOES



Braised Kale and Tomatoes image

Provided by Nancy Fuller

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

3 to 4 tablespoons olive oil
1 yellow onion, chopped
1/2 teaspoon red pepper flakes
3 cloves garlic, roughly chopped
2 bunches curly kale, cleaned well, center stems removed, and torn
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 cups whole peeled tomatoes
3/4 cup chicken stock

Steps:

  • Heat the olive oil in a large pot over medium-high heat. Once hot, stir in the onions and saute until softened, about 4 minutes. Toss in the red pepper, garlic, kale and some salt and pepper and continue to cook for 2 more minutes. Pour in the tomatoes and stir to combine, then add the chicken stock. Turn the heat to medium, cover with a lid and cook until the kale is silky and tender, about 15 minutes.

BRAISED KALE



Braised Kale image

Provided by Food Network

Categories     main-dish

Time 22m

Number Of Ingredients 4

2 pound bunch kale
2 tablespoons olive oil
3 cloves garlic, minced
3/4 cup chicken stock

Steps:

  • Wash, trim and chop the kale. In a large pot heat oil and lightly saute garlic. Add kale and chicken stock. Cook covered for 12 minutes.

BRAISED KALE WITH GARLIC AND RED WINE



Braised Kale with Garlic and Red Wine image

Provided by Food Network

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 6

2 medium or 1 large head kale, stem end removed
1/4 cup pure olive oil
6 cloves garlic, peeled and finely chopped
Salt and freshly ground black pepper to taste
2/3 cup chicken stock
2/3 cup dry red wine

Steps:

  • Roughly chop the kale leaves into 1-inch pieces, then wash and drain throughly. In a large skillet, heat the olive oil 2 minutes. Add the garlic and lightly brown, then immediately add the kale. Turn the kale leaves to coat evenly with the olive oil and to prevent the garlic from burning on the bottom of the pan. Season with salt and pepper.
  • Continue to saute the kale leaves 3 to 4 minutes. Reduce the heat to medium and add the chicken stock. Cover the pan and cook the kale in the stock 5 minutes more. Remove the cover, add the red wine, and continue to braise the kale in the red wine and stock until nearly all of the liquid has evaporated. The entire cooking process will take 12 to 15 minutes, at which time the kale should be tender and the liquid cooked off.

BRAISED KALE



Braised Kale image

Provided by Food Network

Categories     side-dish

Time 22m

Yield 4 side dish servings

Number Of Ingredients 18

1 tablespoon olive oil
2 cups thinly sliced onions
1 teaspoon salt
12 turns freshly ground black pepper
1/2 teaspoon red pepper flakes
2 tablespoons minced garlic
8 cups (firmly packed) torn and stemmed kale pieces
2 cups Basic Chicken Stock, recipe follows
Splash cider vinegar
1 tablespoon olive oil
1 large onion, peeled and quartered
1 carrot, peeled and chopped
2 celery stalks, chopped
1 head garlic, cut in 1/2
1 bouquet garni
2 pounds raw chicken bones, rinsed in cold water
4 quarts cold water
Salt and pepper

Steps:

  • Heat the oil in a large skillet over high heat. Add the onions, salt, pepper, and red pepper flakes and stir-fry for 2 minutes. Add the garlic, kale, and stock and cook, stirring occasionally, for 8 to 10 minutes; add a splash of cider vinegar in the last minute of cooking. Remove from the heat. Serve immediately.
  • In a large stock pot, over high heat, add the oil. When the oil is hot, add the onions, carrots, and celery. Saute for 2 to 3 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for about 2 hours. Remove the stock from the heat and skim off any scum that is on the surface. Strain the stock through a large fine-mesh sieve. Discard the bones and vegetables.

BRAISED KALE WITH BLACK BEANS AND TOMATOES



Braised Kale With Black Beans and Tomatoes image

Despite its list of ingredients, this Portuguese dish is simple to make because everything goes straight into the pot and simmers into a rustic blend of nicely-balanced flavors. Points 3.

Provided by Dancer

Categories     Black Beans

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

1 bunch kale (about 8 to 10 leaves)
2 teaspoons extra virgin olive oil
1 large onion, diced
6 medium plum tomatoes, seeded and diced (2 cups)
2 garlic cloves, halved lengthwise
1 (15 1/2 ounce) can black beans, rinsed and drained
1 1/2 cups reduced-sodium fat-free chicken broth or 1 1/2 cups vegetable broth
salt & freshly ground black pepper, to taste

Steps:

  • Using a sharp paring knife, slice off the hard, central vein of each kale leaf.
  • Stacking 3 to 4 leaves at a time, cut them crosswise into half-inch strips.
  • Rinse in a colander or sieve and shake well, leaving some moisture clinging to leaves.
  • In a large Dutch oven or heavy pot, heat oil over medium-high heat.
  • Saute onion until translucent, about 4 minutes.
  • Add kale and mix until wilted, about 3 minutes.
  • Add tomatoes and garlic.
  • Cook, stirring, until tomatoes soften slightly, about 3 minutes.
  • Add beans and broth.
  • Bring to a boil, reduce heat and simmer until kale is tender, about 30 minutes.
  • Season to taste with salt and pepper.
  • Serve as a side dish or over brown rice for a main course.

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.

BRAISED SALMON WITH ROASTED ALMONDS



Braised Salmon With Roasted Almonds image

Make and share this Braised Salmon With Roasted Almonds recipe from Food.com.

Provided by Annacia

Categories     Very Low Carbs

Time 32m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup whole roasted almonds
3 tablespoons extra virgin olive oil, plus more
extra virgin olive oil, for drizzling
1/4 cup minced onion
1/4 cup minced fresh cilantro
2 large garlic cloves, minced
2 anchovy fillets, drained and mashed
1/8 teaspoon cayenne pepper
salt & freshly ground black pepper
4 (6 ounce) skinless salmon fillet
3/4 lb linguine (optional)

Steps:

  • Finely grind the almonds.
  • In a large skillet, heat 3 tablespoons of the olive oil.
  • Stir in the almonds, the onion, cilantro, garlic, anchovies and cayenne and season with salt and pepper.
  • Add the salmon to the skillet and spoon some of the almond mixture on top.
  • Season the salmon with salt and pepper and drizzle with a little olive oil.
  • Cover the salmon and cook over moderate heat for 5 minutes.
  • Reduce the heat to moderately low and cook until the salmon is just opaque throughout, 8 to 10 minutes longer.
  • Meanwhile, (if using the pasta) in a large pot of boiling salted water, cook the linguine until al dente; drain and transfer to a serving platter. Spoon the almond sauce and salmon on top and serve at once.

Nutrition Facts : Calories 351.3, Fat 20.8, SaturatedFat 2.8, Cholesterol 90.8, Sodium 189.6, Carbohydrate 3.3, Fiber 1.2, Sugar 0.9, Protein 36.9

BRAISED ENDIVES WITH ORANGE AND TOASTED ALMONDS



Braised Endives With Orange and Toasted Almonds image

A light and zesty alternative to a traditional salad. My DH prefers it without the orange, and definitely without the ricotta. I like the orange, but I'm perfectly happy to go ricotta-free as the other flavors are subtle and rich already. Can be made several hours in advance and served room temperature. From 12/27/2010 NY Times, by Martha Rose Shulman

Provided by atraweek

Categories     Vegetable

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 10

3 tablespoons extra virgin olive oil
6 endives, ends trimmed, halved lengthwise
2 tablespoons sherry vinegar or 2 tablespoons apple cider vinegar
salt
1 teaspoon finely chopped mint
2 tablespoons toasted almonds, slivered or chopped
1 navel orange
4 tablespoons ricotta cheese
2 teaspoons hazelnut oil (optional) or 2 teaspoons walnut oil (optional)
coarse sea salt or fleur de sel

Steps:

  • Heat 2 T EVOO over high heat in a large skillet. When hot, place endives in skillet cut side down and sear until very lightly browned. Lower heat to medium-low, add vinegar and salt to taste, cover and braise for 3-5 minutes until endives are tender. Transfer contents to a large bowl and toss with remaining EVOO, half the mint or chives, and almonds. Set aside.
  • Hold the orange above the bowl while you peel away the skin and pith from top to bottom using a paring knife. Cut away sections from between the membranes, then cut sections in half lengthwise to get thin slices.
  • Arrange the endive mixture on salad plates and pour the juice from the bowl over them. Garnish with orange slices and top with remaining herbs.
  • If desired: place spoonfuls of ricotta on the plate and atop the salad, and drizzle with hazelnut or walnut oil.
  • Serve warm or room temperature.

Nutrition Facts : Calories 578.2, Fat 31.8, SaturatedFat 6.3, Cholesterol 15.1, Sodium 364.9, Carbohydrate 63, Fiber 50.3, Sugar 10.3, Protein 25.1

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