Tag: saut

Sautéed Garlicky Kale with Onions, Pine Nuts, and Craisins

Sautéed Garlicky Kale with Onions, Pine Nuts, and Craisins

by Pam on June 26, 2013

I was recently sent The Leafy Greens Cookbook by Kathryn Anible. It’s filled with 100 creative and flavorful recipes starring kale, chard, spinach, bok choy, collards, and more. I found it to be informative about different types of greens and I have bookmarked several recipes that I can’t wait to make. I love the cookbook but do wish there were photos to accompany the recipes. I adapted this recipe to use what I had on hand which was kale instead of Swiss Chard, craisins instead of raisins, and by adding minced garlic.

I am trying to incorporate kale into our meals as often as possible by serving it as a side dish or in soups and pastas. I am hoping if I feed it to my husband and children enough, they will soon love it as much as I do. While both of my kids ate this kale, they weren’t that thrilled with it. They both liked the craisins and pine nuts in it but my son wasn’t happy about the onions. My husband and I both liked it a lot and thought the combination of flavors and textures was delicious. It paired nicely with the corn and chicken I served for dinner.

Soak the craisins in the hot water until plump, about 10 minutes. Make sure to reserve the water in which the craisins are soaked.

Heat a sauté pan over medium heat. Add the pine nuts and cook, stirring often, until the nuts are golden brown and fragrant.

Add the olive oil to the sauté pan over medium heat. Add the onions and cook, stirring often, for 4-5 minutes or until softened and golden brown. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the kale, plumped craisins, and reserved water  then cook, stirring often, for 3 minutes or until kale has wilted. Toss in the toasted pine nuts then season with sea salt and freshly cracked pepper, to taste. Enjoy.



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Sautéed Garlicky Kale with Onions, Pine Nuts, and Craisins




Yield: 4

Prep Time: 5 min.

Cook Time: 10 min.

Total Time: 15 min.



Ingredients:

2 tbsp craisins
2 tbsp water
2 tbsp pine nuts, toasted
2 tsp olive oil
1/4 sweet yellow onion, sliced
2 cloves of garlic, minced
3 cups of kale, chopped
Sea salt and freshly cracked pepper, to taste

Directions:

Soak the craisins in the hot water until plump, about 10 minutes. Make sure to reserve the water in which the craisins are soaked.

Heat a sauté pan over medium heat. Add the pine nuts and cook, stirring often, until the nuts are golden brown and fragrant.

Add the olive oil to the sauté pan over medium heat. Add the onions and cook, stirring often, for 4-5 minutes or until softened and golden brown. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the kale, plumped craisins, and reserved water then cook, stirring often, for 3 minutes or until kale has wilted. Toss in the toasted pine nuts then season with sea salt and freshly cracked pepper, to taste. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe in The Leafy Greens Cookbook by Kathryn Anible

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Green Beans with Caramelized Shallots

Green Beans with Caramelized Shallots

by Pam on December 11, 2013

Sometimes simple recipes are the best. I have made all sorts of fancy recipes using green beans but I have to say, this might be my favorite. I caramelized shallots until tender and golden brown then did a quick boil of the green beans combining the two. I simply seasoned these green beans with sea salt and freshly cracked pepper and that’s it. Simple. Easy. Fast. Delicious. I  love recipes like that!

Heat the olive oil in a sauté pan over medium low heat. Add the sliced shallots and cook, stirring often, for 15-20 minutes, or until tender and golden brown.  Side Note: If the shallots start getting dry add a little water or more olive oil to the pan to keep them moist and to stop them from burning.

Add the green beans to a pot of boiling water. Cook for 2-3 minutes or until crisp-tender. Immediately plunge the green beans in a bowl of ice water to stop the cooking process and to preserve the bright green color; remove from water and set on paper towels to dry. Once the shallots are done add the green beans to the sauté pan and mix with the shallots. Season with sea salt and freshly cracked pepper, to taste, then toss to coat evenly. Serve immediately. Enjoy.



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Green Beans with Caramelized Shallots




Yield: 4

Prep Time: 5 min.

Cook Time: 20 min.



Ingredients:

1 tbsp olive oil
2 shallots, sliced
6 oz haricot verts (or green beans), ends trimmed
Sea salt and freshly cracked pepper, to taste

Directions:

Heat the olive oil in a sauté pan over medium low heat. Add the sliced shallots and cook, stirring often, for 15-20 minutes, or until tender and golden brown. Side Note: If the shallots start getting dry add a little water or more olive oil to the pan to keep them moist and to stop them from burning.

Add the green beans to a pot of boiling water. Cook for 2-3 minutes or until crisp-tender. Immediately plunge the green beans in a bowl of ice water to stop the cooking process and to preserve the bright green color; remove from water and set on paper towels to dry. Once the shallots are done add the green beans to the sauté pan and mix with the shallots. Season with sea salt and freshly cracked pepper, to taste, then toss to coat evenly. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Lemon-Garlic Kale Sauté

Lemon-Garlic Kale Sauté

by Pam on January 8, 2013

I wanted to make a healthy and easy side dish to go along with the chicken I was making. I decided to sauté some kale with some olive oil, garlic slices, crushed red pepper, and lemon juice. It took only minutes to make and tasted wonderful! I really loved how the lemon brightened up the flavor of the kale. My kids didn’t love this side dish but my husband and I did.

Heat the olive oil in a large skillet over medium heat. Add the thinly sliced garlic; sauté for 1 minute, stirring constantly. Add the kale to the skillet along with 2 tablespoons of water. Cook, stirring often for 2-3 minutes. Season with crushed red pepper, sea salt, and freshly cracked pepper, to taste. Stir in the lemon juice and toss to coat evenly before spooning the kale into a serving dish. Top with shaved Parmesan cheese.  Serve immediately. Enjoy.



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Lemon-Garlic Kale Sauté




Yield: 4

Prep Time: 5 min.

Cook Time: 5 min.

Total Time: 10 min.



Ingredients:

2 tsp olive oil
1 clove of garlic, sliced thinly
1 bunch of kale, washed & chopped
2 tbsp water
Pinch of crushed red pepper flakes
Sea salt and freshly cracked pepper, to taste
1 1/2 tsp fresh lemon juice
Parmesan, shaved

Directions:

Heat the olive oil in a large skillet over medium heat. Add the thinly sliced garlic; sauté for 1 minute, stirring constantly. Add the kale to the skillet along with 2 tablespoons of water. Cook, stirring often for 2-3 minutes. Season with crushed red pepper, sea salt, and freshly cracked pepper, to taste. Stir in the lemon juice and toss to coat evenly before spooning the kale into a serving dish. Top with shaved Parmesan cheese. Serve immediately. Enjoy.



 

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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