Best Spicy Sauteed Kale With Lemon Recipes

LEMON GARLIC SAUTEED KALE

Steps:

• Rinse the kale, and then pull the leaves from the stems. Discard the stems or save to add to homemade stock another day. Coarsely chop kale leaves into randomly shaped pieces, about 2 inches large.
• Heat the olive oil in a wide skillet over medium-high heat. When the oil shimmers, add the garlic and red pepper flakes. Cook, stirring often, until the garlic is soft, but before it browns.
• Add the chopped kale leaves, stock, and 1/4 teaspoon of salt. Cook, tossing the kale around the pan occasionally, until the kale turns bright green, is soft and is wilted, about 7 to 8 minutes. If before the kale is tender, the liquid evaporates, add a little bit more to the pan.
• Taste and adjust with additional salt, and then finish by stirring in the juice from half a lemon.

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.

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.

SPICY SAUTEED KALE WITH LEMON

Steps:

• In a large skillet, heat oil and chile over medium-high heat. Add lemon and honey and cook, stirring, until lemon begins to break down, about 2 minutes. Add kale and cook, stirring, until just wilted, about 3 minutes. Add scallions, season with salt, and cook 1 minute. Serve warm or at room temperature.

SAUTEED KALE WITH GARLIC AND LEMON

Steps:

• On a cutting board, trim kale by folding a leaf in half lengthwise (at the stem); use a sharp paring knife to slice away from stem; discard stem. Tear leaves into small pieces; rinse in a large colander.
• Cook kale in a large pot of boiling salted water until crisp-tender, 4 to 6 minutes. Drain well.
• Heat oil in a large skillet over medium heat. Add garlic; cook until fragrant, about 1 minute.
• Add kale; season generously with coarse salt and ground pepper. Cook, stirring often, until wilted and tender, 4 to 6 minutes. Sprinkle with lemon juice; toss to combine. Serve immediately.

SAUTEED KALE WITH LEMON

Steps:

• In a large pot, bring 1 inch of water to a boil. Add kale and salt. Cover and cook, stirring once, for 5 minutes or until crisp-tender. Drain.
• Return kale to pot. Drizzle with olive oil. Reheat. Add lemon juice, red pepper flakes and parmesan cheese.
• Toss and serve.

SPICY GARLIC THAI SHRIMP AND SAUTEED KALE

Steps:

• 1. In a medium size bowl add Garlic Chili Pepper Sauce, garlic, sugar, lime juice and 2 teaspoons of the Fish Sauce. Mix well. Add shrimp and mix until covered with sauce. Set aside to season.
• 2. Add shrimp mixture to skillet. Stir-fry until shrimp turns opaque (pink) and sauce is well mixed with ingredients. Serve immediately. If desired, sprinkle with cilantro and serve with hot.
• 3. Add 2 tablespoons of oil to a hot wok or skillet and drop in the chopped kale. Sauté for 3 to 4 minutes.
• 4. Place kale on a serving dish and pour shrimp on top! ENJOY!