Pan-Steamed Kale with Garlic
By Keith DresserPublished on March 1, 2019
Time
25 minutes
Yield
Serves 4
Ingredients
1 cup chicken broth 3 tablespoons extra-virgin olive oil, divided1¼ pounds curly kale, stemmed and cut into 2-inch pieces (14 cups)2 garlic cloves, sliced thin⅛ teaspoon red pepper flakes 1 teaspoon lemon juice, plus extra for seasoning
Before You Begin
Vegetable broth can be substituted for the chicken broth, if desired.
Instructions
- Bring broth and 2 tablespoons oil to boil in Dutch oven over high heat. Add kale, cover, and reduce heat to medium-high. Cook until kale is tender with some resilience, about 7 minutes, stirring halfway through cooking. While kale cooks, combine garlic, pepper flakes, and remaining 1 tablespoon oil in small bowl.
- Uncover, increase heat to high, and cook, stirring frequently, until liquid has evaporated and kale starts to sizzle, 2 to 3 minutes. Push kale to 1 side of pot, add garlic mixture to empty side, and cook until garlic is fragrant, about 1 minute. Stir garlic mixture into kale. Off heat, stir in lemon juice. Season with salt and extra lemon juice to taste. Serve.
Time
25 minutesYield
Serves 4Ingredients
1 cup chicken broth
3 tablespoons extra-virgin olive oil, divided
1¼ pounds curly kale, stemmed and cut into 2-inch pieces (14 cups)
2 garlic cloves, sliced thin
⅛ teaspoon red pepper flakes
1 teaspoon lemon juice, plus extra for seasoning
Ingredients
1 cup chicken broth
3 tablespoons extra-virgin olive oil, divided
1¼ pounds curly kale, stemmed and cut into 2-inch pieces (14 cups)
2 garlic cloves, sliced thin
⅛ teaspoon red pepper flakes
1 teaspoon lemon juice, plus extra for seasoning
Ingredients
1 cup chicken broth
3 tablespoons extra-virgin olive oil, divided
1¼ pounds curly kale, stemmed and cut into 2-inch pieces (14 cups)
2 garlic cloves, sliced thin
⅛ teaspoon red pepper flakes
1 teaspoon lemon juice, plus extra for seasoning
Why This Recipe Works
For a quick-cooking side dish that highlights kale's bold flavor while achieving a tender but not sodden texture, we use a hybrid method: We first steam the leaves in a small amount of chicken broth. Once the kale is just tender, we remove the pot lid and cook off the excess liquid, then briefly sauté the kale with a few flavorings that accent but don't overpower its natural earthiness.
Want more? Read the whole storyBefore You Begin
Vegetable broth can be substituted for the chicken broth, if desired.
Instructions
- Bring broth and 2 tablespoons oil to boil in Dutch oven over high heat. Add kale, cover, and reduce heat to medium-high. Cook until kale is tender with some resilience, about 7 minutes, stirring halfway through cooking. While kale cooks, combine garlic, pepper flakes, and remaining 1 tablespoon oil in small bowl.
- Uncover, increase heat to high, and cook, stirring frequently, until liquid has evaporated and kale starts to sizzle, 2 to 3 minutes. Push kale to 1 side of pot, add garlic mixture to empty side, and cook until garlic is fragrant, about 1 minute. Stir garlic mixture into kale. Off heat, stir in lemon juice. Season with salt and extra lemon juice to taste. Serve.
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