The post 19 Skillet Recipes That Keep Dinner Easy, Keep Clean-Up Fast, and Keep the Whole Family Coming Back for Seconds ...

Add the kale and saute until the kale wilts, about 2 minutes. Remove to two dinner plates and drizzle with the balsamic vinegar. Add the remaining 2 teaspoons olive oil to the same skillet.

Add the kale leaves to the basket and coat with cooking spray. Cook at 375℉ until crispy, 10 to 12 minutes, shaking the basket and stirring the leaves every 3 to 4 minutes.

Add the kale and saute until the kale wilts, about 2 minutes. Remove to two dinner plates and drizzle with the balsamic vinegar. Add the remaining 2 teaspoons olive oil to the same skillet.

While the onions saute, rinse and chop the kale, Brussels sprouts, jalapeño, and celery. When the onions start to become translucent and ever so lightly brown, then the Brussels Sprouts are added in.

2. Bring a pot of water to a boil and dump the cut kale into the water. Reduce the heat and cook the kale, uncovered, for about 5 to 7 minutes. Drain well. Set aside. 3.

Sauté the Kale: Heat olive oil in a large skillet over medium heat.Add sliced garlic and sauté until fragrant, about 1 minute. Add chopped kale, season with salt and pepper, and sauté until ...

"Kale is popular for its health and versatility, and because it can be consumed raw, baked, blended or sauteed," says Caroline Susie, a registered dietician and national spokesperson for the ...

I often add mine to a sauté pan with kale or spinach, and I love the complementary bitterness they bring. They add such a nice pop, and they cut down on food waste!