RECIPE: REC: Top-of-the-Decade Food & Wine - Saut

RECIPE:
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colleenmomof2

Well-known member
- number 6 out of the 10 "most popular" listed. From 2014, very simple prep but not the most glowing reviews or landslide of comments smileys/wink.gif Colleen

Complete Best-of-the-Decade Most Popular recipe list at https://www.foodandwine.com/cooking-techniques/most-popular-recipes-decade

Sautéed Kale With Garlic and Olive Oil

3 tablespoons extra-virgin olive oil

3 cloves garlic, thinly sliced

1/4 teaspoon red chili flakes

2 bunches of kale, rinsed and dried, ribs and stems removed, leaves thinly sliced crosswise

Kosher salt

Freshly ground black pepper

In a large skillet or Dutch oven, heat the oil over moderate heat. Add the garlic and chili flakes and sauté for two minutes, until the garlic just begins to brown.

Add the kale in batches and toss to coat with oil. When all of the kale is added to the pan, cover and sauté for 5 minutes.

Remove the lid, season with salt and pepper, and continue cooking for three minutes, or until the moisture has mostly evaporated. Serve immediately.

https://www.foodandwine.com/recipes/sauteed-kale-with-garlic-and-olive-oil

 
You know, I love greens, but I just don

I much prefer mustard, turnip, or collard and they are pretty close nutritionally too.

 
Me either but it reminds me of something when I was a kid

I remember having to sit at the dinner table until I ate the broccoli on my plate. I sat and stared at it, hoping it would go away.

Now I love broccoli but I find myself staring at kale.......

 
I do this with broccoli rabe.

I love it sauteed with some bulk sausage then tossed with pasta and copious amounts of grana padano.

 
Interesting, I

Olive-Oil Braised Collard Greens

You can cook these greens a day ahead and reheat them on the big day. I like to serve them with hot pepper vinegar.

1/2 cup extra-virgin olive oil
7 lb. collards (about 6 bunches), well washed of grit, stalks trimmed, and leaves cut into 1 inch strips
2 to 3 tsp. kosher salt

In a very large, heavy pot with a tight-fitting lid, heat 1/4 cup of the oil over high heat until it’s very hot, just to the point of smoking. Add a handful of collards, water droplets still clinging to them, to the pot (be careful, this will sputter). Stir vigorously with long tongs or a wooden spoon until the greens are wilted. Continue adding handfuls of wet collards, stirring until they wilt before adding more. Add the salt and the remaining 1/4 cup oil and stir well. Reduce the heat to low, cover the pot, and let the greens braise for 15 minutes.
Taste the greens; if they’re not tender enough for your taste, continue the cooking, covered and over low heat, until they’re done to your liking. If you’re making them ahead, let the collards cool and then refrigerate. Reheat them by bringing them to a boil, reducing the heat to low, and simmering for about 5 minutes.

https://www.finecooking.com/recipe/olive-oil-braised-collards

 
As Melissa says, bacon instead!! And add some balsamic vinegar. A couple of years

ago we were at our beach place in February when the town of Murrell's Inlet had a collards cook off. It was SO much fun and so cute. Held in the parking lot of a restaurant--there were probably about30 tents set up in the morning to start the cooking.
We went back in the afternoon to taste and vote--the winner for us was the same guy as in the morning that was browning a LOT of bacon in his pot.
DS cooks the best collards also --cooks the likker down to almost a syrup.

I don't think any southern cook would cook collards with anything but pork fat!! The same could be true for kale. I don't wonder that Colleen says the reviews weren't stellar. LOL

 
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