Tuthill House Sauteed Kale With Shallots Recipes

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KALE AND ESCAROLE WITH SHALLOTS



Kale and Escarole with Shallots image

Quickly cooked greens are a simple and delicious way to include these heart-healthy vegetables in your diet. But don't just use one! In this recipe, we use kale and escarole, cooked together with a flavorful punch from shallots, lemon and red pepper flakes.

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add 2 sliced shallots and cook until lightly browned, about 3 minutes. Add 1 head each torn Tuscan kale and escarole and 1/2 teaspoon kosher salt. Cook, stirring, until wilted, 3 to 5 minutes. Add 1 teaspoon grated lemon zest and a pinch of red pepper flakes; season with salt.

TUTHILL HOUSE SAUTEED KALE WITH SHALLOTS



Tuthill House Sauteed Kale With Shallots image

This recipe is from the Tuthill House at the Mill Restaurant & Tavern in Gardiner, NY, which is a historic 1788 Grist Mill converted into an eating establishment.

Provided by Member 610488

Categories     Chard

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 large bunch kale, stems removed (makes about 6 cups of leaves once blanched and chopped)
1 1/2 tablespoons olive oil
1 shallot, sliced
1/2 cup sauvignon blanc wine or 1/2 cup dry white wine
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Steps:

  • Blanch the kale leaves and then put them in an ice bath to help set the bright green color.
  • Roughly chop the kale into large pieces and set aside. Heat the olive oil in a large saute pan and saute the shallots until soft.
  • Add the kale and toss to coat with oil and shallots. Add the white wine and bring to a boil. Cook until the volume of the wine is reduced by half. Season with salt and pepper and serve.

Nutrition Facts : Calories 72.5, Fat 5.1, SaturatedFat 0.7, Sodium 218.7, Carbohydrate 1.5, Protein 0.2

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