Sauteed Kale And Sausage Recipes

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KALE AND SAUSAGE SAUTE



Kale and Sausage Saute image

I always wanted to find a great way to prepare kale and found a great salad in the deli of a local grocery store. At first this was an attempt to re-create this salad but has since morphed into a lovely but very different dish. I hate overly cooked greens - the texture grosses me out, but with the kale it stays nice and crisp. You can serve it hot as an entree or side dish, but it also saves nicely in the refridgerator as a cool salad for lunch the next day.

Provided by Chef Sweet tooth

Categories     One Dish Meal

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 9

1 bunch kale
1 tablespoon olive oil
2 garlic cloves, finely chopped
1 large sweet onion
1 large orange bell peppers or 1 large yellow bell pepper
1/3 cup sliced carrot
1/2 turkey kielbasa, fully cooked
salt
pepper

Steps:

  • Stem the kale and chop into smaller pieces.
  • Slice the onion and chop up the bell pepper and carrots. Cut the turkey keilbasa sausage into 1/4 inch rounds.
  • Heat oil in a large saucepan, or a large fry pan with high sides.
  • Add the garlic to the pan and let saute for about 30 seconds.
  • Add the onion, carrots, and bell pepper and cook until the onion becomes somewhat translucent and the other vegetables tender, about 5-7 minutes. Stir frequently so nothing burns.
  • Add the turkey keilbasa sausage and saute a minute more.
  • Add the kale and gently toss so that the other cooked vegetables become incorporated. Cook about 2-3 more minutes, just until the kale starts to become tender and slightly wilted.
  • Warning. Don't cook the kale too long or it will become tough and chewy. YUCK!
  • Sprinkle it with salt and pepper to taste.
  • Enjoy!
  • You may need more olive oil, and you can add more or less of any ingredient you like.

Nutrition Facts : Calories 178.6, Fat 7.8, SaturatedFat 1.1, Sodium 64.8, Carbohydrate 25, Fiber 5.7, Sugar 7.7, Protein 5.3

SAUTéED KALE



Sautéed Kale image

This is a technique that elevates basic sauteed greens into something even more savory and tender.

Provided by Sam Sifton

Categories     easy, quick, weekday, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

1/4 cup extra-virgin olive oil
3 cloves garlic, peeled and sliced
1 large bunch kale, stemmed, with leaves coarsely chopped
1/2 cup vegetable stock, white wine or water
Kosher salt, freshly ground black pepper and red-pepper flakes to taste
2 tablespoons red-wine vinegar

Steps:

  • 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.

Nutrition Facts : @context http, Calories 155, UnsaturatedFat 12 grams, Carbohydrate 6 grams, Fat 14 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 266 milligrams, Sugar 1 gram

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