# Kale and Winter Greens with Garlic: A Nutritious and Flavorful Dish for the Winter Season
As the winter season approaches, our bodies crave warm and comforting meals that are also packed with nutrients. Kale and winter greens with garlic is one such dish that ticks all the boxes. This sautéed greens dish is not only incredibly flavorful, but also a powerhouse of vitamins, minerals, and antioxidants. With its vibrant colors and slightly bitter yet sweet taste, kale and winter greens with garlic is a delightful addition to any winter menu.
The main ingredients in this dish are kale, winter greens such as collard greens, mustard greens, or turnip greens, and garlic. The garlic adds a pungent and aromatic flavor to the dish, while the greens provide a crunchy texture and a boost of essential nutrients. This dish can be enjoyed as a side dish or as a main course with the addition of protein sources like grilled chicken or tofu.
In addition to the classic kale and winter greens with garlic recipe, the article also includes variations such as:
* **Kale and Winter Greens with Bacon**: This variation adds a smoky and savory flavor to the dish with the addition of crispy bacon.
* **Kale and Winter Greens with Sausage**: For a more hearty and protein-packed meal, this variation incorporates flavorful sausage into the mix.
* **Kale and Winter Greens with Lemon and Parmesan**: This variation brightens up the dish with the addition of fresh lemon juice and grated Parmesan cheese.
Whether you're a seasoned home cook or a beginner in the kitchen, this article provides all the necessary information and step-by-step instructions to create a delicious and nutritious kale and winter greens with garlic dish. So, gather your ingredients, prepare your cooking utensils, and get ready to embark on a culinary journey that will warm your body and soul.
SAUTEED KALE WITH GARLIC
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
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.
WARM TASTY GREENS WITH GARLIC
My farm box had too many greens, so I had to use them up. This tasty idea uses kale, tomatoes and garlic in a dish that quickly disappears. -Martha Neth, Aurora, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a 6-qt. stockpot, bring 1 in. of water to a boil. Add kale; cook, covered, 10-15 minutes or until tender. Remove with a slotted spoon; discard cooking liquid. , In same pot, heat oil over medium heat. Add tomatoes and garlic; cook and stir 1 minute. Add kale, parsley and salt; heat through, stirring occasionally.
Nutrition Facts : Calories 137 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 216mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
EASY GARLIC KALE
Kale is supposed to have cancer-fighting properties. I love it, but my husband hates it. Cooking it this way is the only way he'll eat it.
Provided by WHIRLEDPEAS
Categories Side Dish Vegetables Greens
Time 25m
Yield 4
Number Of Ingredients 3
Steps:
- Soak kale leaves in a large bowl of water until dirt and sand begin to fall to the bottom, about 2 minutes. Lift kale from the bowl without drying the leaves and immediately remove and discard stems. Chop the kale leaves into 1-inch pieces.
- Heat olive oil in a large skillet over medium heat; cook and stir garlic until sizzling, about 1 minute. Add kale to the skillet and place a cover over the top.
- Cook, stirring occasionally with tongs, until kale is bright green and slightly tender, 5 to 7 minutes.
Nutrition Facts : Calories 86.9 calories, Carbohydrate 11.4 g, Fat 4.2 g, Fiber 2.3 g, Protein 3.7 g, SaturatedFat 0.6 g, Sodium 48.3 mg
SPANISH TORTILLA BITES WITH WINTER GREENS AND GARLIC
Provided by Lauryn Tyrell
Categories Garlic Appetizer Christmas Tortillas Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 36 pieces
Number Of Ingredients 14
Steps:
- In a 12- to 14-inch non-stick skillet over medium heat, heat 1 tablespoon oil. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the greens and cook, tossing occasionally, until wilted and softened, about 5 minutes. Transfer to a large bowl and set aside.
- Wipe out the skillet and heat 2 cups oil over medium heat until a potato added to the oil sizzles gently. Add half the potatoes and onion to the pan. Cook, stirring occasionally, until the potatoes are soft but not browned, 15 to 20 minutes. Remove potato mixture with a slotted spoon and transfer to the bowl with the greens. Repeat with remaining potato mixture, reserving oil. Season potato mixture with 1 1/2 tablespoons salt and a few grinds of pepper. Add the eggs and stir carefully to combine, keeping the potatoes intact.
- In the same skillet over medium-high heat, add 1/4 cup reserved oil and swirl to coat. When the pan is hot, add the egg mixture and reduce the heat to low. Give it a shake and gently agitate the eggs in the middle of the pan with a spatula. As the tortilla sets, occasionally shake the pan and run the spatula along the rim to keep the tortilla from sticking. Cook until the eggs are almost set, 25 to 35 minutes.
- Meanwhile, make the pimentón aioli. In a small bowl, stir together mayonnaise, pimentón, Tabsaco, and garlic. Refrigerate until ready to use.
- When you can easily lift the side of the tortilla up with the spatula and see underneath, it is ready to flip. Place a plate, platter, or inverted or rimless baking sheet larger than the skillet on top of the tortilla in the skillet, then flip the skillet over so the tortilla transfers onto the plate. Slide the tortilla back into the skillet and add any runny egg that was left on the plate. Continue to cook until tortilla is light golden on the underside, pushing the edges under to give it a nice round shape, 5 to 7 minutes more.
- Flip tortilla onto a wire rack to cool. To serve, thinly slice around the perimeter to square off the sides (save those for a cook's treat). Cut the tortilla in 6 equal rows lengthwise and widthwise to make 36 bites. Serve tortilla with aioli for dipping.
- DO AHEAD: The tortilla can be made 3 days in advance, kept whole, wrapped tightly in plastic, and refrigerated. The aioli can be made 3 days in advance and refrigerated.
KALE (WINTER GREENS) WITH GARLIC
Make and share this Kale (Winter Greens) With Garlic recipe from Food.com.
Provided by Jacqueline in KY
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Put the greens, with the water that clings to the leaves after washing, in a large pot.
- Add the ¼ cup water and the salt.
- Bring to a boil over moderately high heat and cook, stirring occasionally, until the kale wilts, about 5 minutes.
- If all of the water evaporates, add another ¼ cup or so to the pot.
- Continue cooking, stirring occasionally, until the kale is tender, about 3 minutes.
- Drain.
- In the same pot, heat the oil over moderately high heat. Add the garlic and cook, stirring, for 30 seconds.
- Add the kale and cook, stirring occasionally, for a 5 more minutes.
- Stir in the fresh pepper.
- Serve.
- Note: I use Kale in this recipe, but you can use any kind of winter green you prefer.
- Also, prep. time depends on how well you wash your greens. It takes me a long time because I wash every single green by hand twice. But then most of mine have come out of the garden and are dirty.
Nutrition Facts : Calories 62.1, Fat 6.8, SaturatedFat 0.9, Sodium 872.7, Carbohydrate 0.6, Fiber 0.1, Protein 0.1
Tips:
- Choose the right kale: Look for kale with dark, curly leaves and a firm texture. Avoid kale with yellow or wilted leaves.
- Wash the kale thoroughly: Kale can be gritty, so it's important to wash it thoroughly before cooking. Rinse the kale under cold water and shake off any excess water.
- Remove the tough stems: The tough stems of kale can be difficult to chew, so it's best to remove them before cooking. To do this, hold the kale leaf by the stem and use your other hand to strip the leaves off the stem.
- Cook the kale briefly: Kale is a tender green, so it doesn't need to be cooked for long. Overcooking kale can make it tough and bitter.
- Add flavor with garlic, olive oil, and lemon juice: Garlic, olive oil, and lemon juice are classic flavorings for kale. They add a delicious savory, tangy, and bright flavor to the dish.
Conclusion:
Kale is a delicious and nutritious green that can be enjoyed in many different ways. These recipes provide a variety of ways to cook kale, from simple sautéed kale to more complex dishes like kale and potato soup. No matter how you choose to cook it, kale is a healthy and delicious addition to any meal.
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