Sautéed Kale With Kohlrabi Recipes

KOHLRABI, KALE, MUSHROOM, AND BEAN SAUTE

Steps:

• Heat oil in a 12-inch saute pan over medium-high heat. Add garlic and red pepper flakes; saute until fragrant, about 30 seconds. Add kale to the pan and toss.
• Pour in broth and reduce heat to medium. Add kohlrabi, cover, and cook until tender, 5 to 7 minutes.
• Add beans and mushrooms to the pan. Increase heat to medium-high and cook until excess liquid has evaporated and mushrooms are tender, 5 to 7 minutes more. Season with salt and pepper.

SAUTEED KALE

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

MY FAVORITE SAUTEED KALE

Steps:

• Heat olive oil in a large saucepan over medium-high heat.
• Add crushed red pepper flakes, if using, and let them sizzle a bit in the oil.
• Add the garlic and cook until soft, but not colored.
• Raise heat to high, add the stock and kale and toss to combine.
• Cover and cook for 5 minutes.
• Remove cover and continue to cook, stirring until all (most) the liquid has evaporated. I like the kale to still remain bright-ish green.
• Season with salt and pepper to taste and add vinegar.

SAUTEED KALE WITH GARLIC

Steps:

• Cook 5 sliced garlic cloves in 1/4 cup olive oil in a pot over medium-low heat until sizzling, 1 minute. Add 1 pound chopped kale and stir until wilted, 3 to 5 minutes. Increase the heat to medium. Add 2 tablespoons cider vinegar, 1/2 teaspoon kosher salt and a pinch of red pepper flakes. Cook, stirring, until tender, 5 minutes.

SAUTéED KALE WITH KOHLRABI

Steps:

• Very thinly slice kohlrabi with slicer.
• Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.
• Finely chop kale. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. 3Toss kale with kohlrabi and pistachios.

SAUTEED KOHLRABI

Steps:

• Trim the stalks from the kohlrabi, slice off the bottom and peel the bulbs. Slice less than 1/4 inch thick.
• Cook in boiling (salted, if desired) water in covered pot for about 10 minutes, until firm but tender. Drain and dry on paper towel.
• Heat butter in skillet and saute slices of kohlrabi in butter until golden brown on both sides, sprinkling with nutmeg.

SAUTéED KALE WITH KOHLRABI

Steps:

• Slice kohlrabi very thinly with a knife or mandoline.
• Whisk together lime zest and juice, 2 tablespoons oil, and 1/4 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.
• Finely chop kale.
• Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds.
• Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces.
• When all of kale is wilted, sauté with 1/4 teaspoon salt until just tender, about 3 minutes.
• Transfer to a bowl and cool to room temperature.
• Toss kale with kohlrabi and pistachios.