Kale Two Ways

Kale Two Ways

(Recipies courtesy of Food Network)

Sauteed Kale by Bobby Flay

Ingredients

  • 1 1/2 lbs. fresh kale, coarsely chopped leaves & stems
  • 3 tablespoons olive oil
  • 2 cloves garlic finely chopped
  • 1/2 c. vegetable stock or water
  • Salt and pepper
  • 2 tablespoons red wine vinegar

Directions

  1. Heat olive oil in large saucepan over medium heat.
  2. Add garlic and cook until soft not colored.
  3. Raise heat to high add the stock and kale and toss to combine.
  4. Cover and let cook for 5 minutes.
  5. Remove cover and continue to cook stirring until all the liquid is evaporated.
  6. Season with salt and pepper to taste.  Add vinegar.

Massaged Kale by Aarti Sequeira

Ingredients

  • 1bunch of kale remove & discard stalks, leaves thinly sliced
  • 1/4 c. olive oil & extra for drizzling
  • 1 lemon juiced
  •  Fresh ground pepper – Kosher salt
  • 2 tablespoons honey
  • 1 c mango diced –2 T toasted pepitas (pumpkin seeds)

Directions

  1. In large serving bowl add kale, half of lemon juice a drizzle of oil & a little of Kosher salt.
  2. Massage until the kale starts to soften & wilt, about 2-3 min. Set aside while you make dressing.
  3. In small bowl, whisk remaining lemon with honey & lots of freshly ground black pepper.
  4. Stream in 1/4 of the olive oil while whisking until dressing forms and you like the taste.
  5. Pour over kale add mango and pepitas.  Toss and serve.