The post 23 Skillet Recipes That Serve Hearty, Homey Dinners Without Dumping Half the Kitchen Into the Sink Afterward ...

Cabbage doesn’t always get the spotlight, but it’s honestly one of the most useful veggies to keep around. It lasts forever, ...

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.

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 ...

1. Set the oven at 350 degrees. 2. On a baking sheet, spread the pine nuts. Bake for 7 to 8 minutes, or until fragrant and golden. 3. In a large flameproof casserole over medium heat, heat the oil ...

"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!