Kale With Tomatoes And Green Chiles Recipes
BEAN AND KALE RAGU
Simmer leafy green kale, canned tomatoes with chile peppers, onions, garlic, spices, and fresh herbs with plump, white canned cannellini beans to make this savory, Italian-inspired ragu or vegetable stew.
Provided by Stefanie N
Categories Side Dish Beans and Peas
Time 1h25m
Yield 6
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large deep skillet over medium-high heat. Add the onions and kale. Cook and stir until the onions become transparent and the kale wilts and reduces in volume, 5 to 7 minutes.
- Reduce the heat to medium. Stir the tomatoes and green chiles, garlic, water, bay leaves, cumin, and onion powder into the kale mixture. Simmer the vegetable mixture until the kale is soft, about 1 hour. Stir in the cannellini beans and continue simmering until beans are heated through, about 10 minutes. Stir in the oregano and basil. Add salt and pepper to taste.
Nutrition Facts : Calories 206.5 calories, Carbohydrate 31.9 g, Fat 5.7 g, Fiber 7.9 g, Protein 8.7 g, SaturatedFat 0.7 g, Sodium 592.2 mg, Sugar 0.9 g
KALE WITH ONION, CELERY, AND TOMATO
This recipe makes me want to eat more vegetables. It has a lot of flavor, isn't too difficult to prepare, and surprisingly gets better with reheating. Also try it with a little bit of hot sauce. I stole the recipe from my friend, Stephanie, who stole it from her dad.
Provided by A. Deume
Categories Greens
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the olive oil in a medium-sized pot.
- Sauté the onion and celery over medium-heat, about five minutes, to release flavors.
- Reduce heat, stir in kale (note: will shrink a lot).
- Add stock, salt and pepper.
- Cook, covered, on medium heat for 30 minutes, stirring every 10.
- Add tomato during the last 5 minutes.
Nutrition Facts : Calories 76.1, Fat 3.9, SaturatedFat 0.6, Sodium 912.5, Carbohydrate 9.8, Fiber 2.3, Sugar 2.3, Protein 2.4
BRAISED KALE AND TOMATOES
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.
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- To clean the Tuscan kale, grab the leaves with your fingers on the thick end of each stem and pull down, ripping all of the leaves from the stem. Once you get the hang of this, you can go pretty fast removing the leaves. Discard stems. Lay the leaves out and cut across the grain then a few slices down the center to yield bite-sized pieces. Place in a salad spinner and rinse thoroughly, then spin to remove most of the water. Some water still clinging to leaves is fine and helps in cooking.
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- Add the tomatoes and continue to cook for 5-7 minutes until they blister and start to burst. Use the back of a wooden spoon and flatten and break up the garlic, as well and crushing about half of the tomatoes.
- Add the kale and toss, then cook for five minutes covered. Remove the cover and cook for up to five more minutes until tender and any liquid has evaporated.
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