Braised Kale Potatoes And Mushrooms Recipes

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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     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, POTATOES AND MUSHROOMS



Braised Kale, Potatoes and Mushrooms image

Make and share this Braised Kale, Potatoes and Mushrooms recipe from Food.com.

Provided by dicentra

Categories     Potato

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup water
1 lb kale, stemmed and torn into large pieces
1 cup diced uncooked red potatoes, with skins
1 tablespoon olive oil
1 cup portabella mushroom, sliced
2 medium shallots, minced
2 garlic cloves, minced
salt & freshly ground black pepper

Steps:

  • Place potatoes in medium saucepan of salted water. Bring to a boil, reduce heat, and simmer until tender, 7 to 10 minutes. Drain well and set aside.
  • Meanwhile, in large, wide skillet, heat oil over medium heat. Add mushrooms, shallots and garlic and cook, stirring often, until shallots are soft and mushrooms are tender, about 5 minutes.
  • Season with salt and pepper to taste.
  • Add kale to mushroom mixture and cook, stirring often, 1 minute. Add water and cooked potatoes. Cover and cook until kale is bright green, about 5 minutes. Serve warm.

Nutrition Facts : Calories 125.1, Fat 4.3, SaturatedFat 0.6, Sodium 53.7, Carbohydrate 19.8, Fiber 3.3, Sugar 0.8, Protein 5.2

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