Braised kale with toasted almonds is a hearty and flavorful dish that is perfect for a winter meal. The kale is slow-cooked until it is tender and wilted, while the toasted almonds add a crunchy texture and nutty flavor. This dish can be served as a side dish or as a main course, and it is sure to please everyone at the table.
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SMOKY BRAISED KALE WITH TOMATO
This is a hack of a preparation the chef Travis Lett used at his restaurant Gjelina in Venice, Calif., as a pairing for a half-roasted chicken. With its deeply caramelized base of tomato paste and smoked paprika, the kale melts into velvety excellence that can stand on its own with a pile of rice or a baked potato. But it really shines brightly as a supporting player in a feast of poultry, pork or beef. Do two onions seem too many for you? Use one. This is a recipe really to make your own.
Provided by Sam Sifton
Categories vegetables, side dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Place a large, heavy-bottomed, high-sided pot or Dutch oven over medium-high heat and add olive oil. When it shimmers, add onions and garlic and cook until they soften and begin to turn translucent, about 5 to 7 minutes.
- Add tomato paste and smoked paprika, reduce heat to medium, and cook, stirring frequently, until the paste begins to caramelize, about 5 to 7 minutes. Season with salt and pepper, then add stock and vinegar, and allow to come to a boil.
- Add half the kale, cover, and cook for a minute or two, until it wilts. Repeat with remaining kale. Stir to incorporate the onion mixture into the soft kale and simmer until tender, 20 to 30 minutes, partly covered. Season to taste with salt and pepper, drizzle with a little more vinegar, and serve.
Nutrition Facts : @context http, Calories 162, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 8 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 581 milligrams, Sugar 6 grams
BRAISED KALE
Provided by Food Network
Categories side-dish
Time 22m
Yield 4 side dish servings
Number Of Ingredients 18
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 ANCHOVIES AND GARLIC
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.
Tips:
- Choose the right kale: Look for dark, leafy kale with no signs of wilting or yellowing. Lacinato kale (also known as dinosaur kale) or curly kale are both good choices.
- Wash the kale thoroughly: Kale can be gritty, so it's important to wash it well before cooking. Rinse the leaves under cold water and then shake them dry.
- Remove the tough stems: The stems of kale can be tough and fibrous, so it's best to remove them before cooking. To do this, simply hold the kale leaf at the base of the stem and pull the leaf away from the stem.
- Toast the almonds: Toasting the almonds brings out their flavor and makes them more crunchy. To toast the almonds, spread them in a single layer on a baking sheet and bake them at 350 degrees Fahrenheit for 5-7 minutes, or until they are golden brown.
- Use a good quality olive oil: Olive oil is a key ingredient in this recipe, so it's important to use a good quality oil. Extra virgin olive oil is the best choice, as it has the most flavor.
- Cook the kale until it is tender: Kale should be cooked until it is tender, but not mushy. This usually takes about 10-15 minutes.
- Season the kale to taste: Once the kale is cooked, season it to taste with salt, pepper, and lemon juice.
Conclusion:
This braised kale with toasted almonds is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be served with a variety of main courses. The kale is tender and flavorful, and the toasted almonds add a nice crunch. This dish is also a good source of vitamins and minerals, including vitamin K, vitamin C, and iron.
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