How to Cook Fresh Kale: Sauteed with Garlic, Shrimp and Vegetables

Okay, I have a confession. I really struggle to enjoy kale. I’m okay with kale chips and the very occaisional sliver of kale in my green salad. Still, being forced, as a child, to eat kale that had been boiled to death and then thickened with cornstarch (we kids called it “slimed”) has left …well… scars. Perhaps that word is too strong, but I’ve always been reluctant to embrace this healthy vegetable. My life is full of people who sing the nutritional praises of kale and this summer I’ve finally buckled down to learn some tasty ways to prepare this leafy green.

Kale with Garlic, Shrimp, and pine nuts

This dish involves sauteing the kale and other veggies and topping it all off with shrimp and pine nuts. I was just amazed at how delicious this dinner turned out to be.

Kale with Garlic, Shrimp, and Pine Nuts

Ingredients:

  • 1 pound large shrimp
  • 1 large bunch of kale
  • 4 T. garlic, minced
  • olive oil
  • 1 bell pepper
  • 6 roma tomatoes
  • 2 large shiitake mushrooms, cut into chunks (portabellas work nicely for this recipe too)
  • 2-3 c. fresh spinach (optional)
  • juice of 1 lime
  • juice of 1 lemon
  • drizzle of balsamic vinegar
  • salt to taste
  • 2 T. pine nuts, toasted
  • 3 slices bacon, cooked until very crispy and crumbled
  • finely grated Parmesan cheese (optional)

Toast pine nuts in a dry skillet and set aside. (You can either toast them on the stove top over medium heat, watching them VERY closely so they don’t burn, or you can put them in a 400° oven for a few minutes. Again, watch them closely!)

Toasted pine nuts for Kale with Garlic, Shrimp, and pine nuts

It won’t take long to toast the pine nuts in a hot skillet.

Slice the tomatoes and bell peppers in half and put them under the broiler until their skins start to blacken. Set aside.

Roasted Peppers and Tomatoes to go with Kale with Garlic, Shrimp, and pine nuts

Prepare the mushrooms and set aside.

Get the shrimp ready. I bought raw shrimp in their shells so I needed to clean them. Set aside.

Prepare the kale by slicing the center stem out of the middle of each leaf and tearing or cutting the greens into 2 inch pieces.

trimming kale for kale chips

Fold the kale in half. See that big fibrous spine? It’s gotta go.

In a large skillet, heat up about 2 T. olive oil. Add 2 T. minced garlic. Why yes, that IS a lot of garlic. That’s how we roll around here….can’t ever have too much garlic! Add more if you want!

Stir in the mushrooms and cook for about 2 minutes before adding kale. Stir the kale and continue to saute. After a couple minutes, add the roasted vegetables and continue to stir. Cover and let steam for a few minutes. If you need to, add a little water to keep things from sticking to the skillet. When the kale is tender, remove from the heat and drizzle the juice of a lime and some balsamic vinegar over all the veggies and toss lightly. Now is when you add your fresh spinach if you want to. Cover the pan and let everything sit for a few minutes while you cook the shrimp.

Saute mushrooms and kale for Kale with Garlic, Shrimp, and pine nutsAdd roasted vegetables to Kale with Garlic, Shrimp, and pine nuts

In a different skillet, heat up about 2 T. olive oil. If you are going for maximum flavor, add a teaspoon of butter. Start sauteing the remaining 2 T. minced garlic until it just starts to brown. Toss in the cleaned shrimp and toss in the garlic. Stir and cook but DO NOT OVERCOOK your shrimp. If you’re starting with already-cooked shrimp, then really, all you need to do is heat them up. If you’re starting with raw shrimp, they’ll be grey. As they cook , they’ll turn pink. Once they are no longer translucent, they’re cooked. This won’t take long. Add the juice of a lemon and stir.

Garlicky shrimp for Kale with Garlic, Shrimp, and pine nuts

Ah, look at all that garlic!

On your dinner plate, make a bed of vegetables. Add shrimp and then top with the toasted pine nuts and grated fresh Parmesan (optional).

Kale with Garlic, Shrimp, and pine nuts

Kale with Garlic, Shrimp, and pine nuts and a wee bit of bacon

My vegetarian friends can leave out the shrimp and either expand the vegetable quantities or add something like tofu.

I was astonished at how delicious this was! I think I might like kale after all!

Barb

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How to Cook Fresh Kale: Sauteed with Garlic, Shrimp and Vegetables

Rating: 51

Prep Time: 1 hour

Cook Time: 22 minutes

Total Time: 1 hour, 20 minutes

Ingredients

  • 1 pound large shrimp
  • 1 large bunch of kale
  • 4 T. garlic, minced
  • olive oil
  • 1 bell pepper
  • 6 roma tomatoes
  • 2 large shiitake mushrooms, cut into chunks (portabellas work nicely for this recipe too)
  • 2-3 c. fresh spinach (optional)
  • juice of 1 lime
  • juice of 1 lemon
  • drizzle of balsamic vinegar
  • salt to taste
  • 2 T. pine nuts, toasted
  • 3 slices bacon, cooked until very crispy and crumbled
  • finely grated Parmesan cheese (optional)

Instructions

Toast pine nuts in a dry skillet and set aside.

Slice the tomatoes and bell peppers in half and put them under the broiler until their skins start to blacken. Set aside.

Prepare the mushrooms and set aside.

Get the shrimp ready by cleaning and shelling them. Set aside.

Prepare the kale by slicing the center stem out of the middle of each leaf and tearing or cutting the greens into 2 inch pieces.

In a large skillet, heat up about 2 T. olive oil. Add 2 T. minced garlic.

Stir in the mushrooms and cook for about 2 minutes before adding kale. Stir the kale and continue to saute. After a couple minutes, add the roasted vegetables and continue to stir. Cover and let steam for a few minutes. If you need to, add a little water to keep things from sticking to the skillet. When the kale is tender, remove from the heat and drizzle the juice of a lime and some balsamic vinegar over all the veggies and toss lightly. Now is when you add your fresh spinach if you want to. Cover the pan and let everything sit for a few minutes while you cook the shrimp.

In a different skillet, heat up about 2 T. olive oil. If you are going for maximum flavor, add a teaspoon of butter. Start sauteing the remaining 2 T. minced garlic until it just starts to brown. Toss in the cleaned shrimp and toss in the garlic. Stir and cook but DO NOT OVERCOOK your shrimp. Add the juice of a lemon and stir.

On your dinner plate, make a bed of vegetables. Add shrimp and then top with the toasted pine nuts and grated fresh Parmesan (optional) and crumbled bacon (optional).

http://www.mysisterskitchenonline.com/2012/06/26/how-to-cook-fresh-kale-sauteed-with-garlic-shrimp-and-vegetables/

 


4 thoughts on “How to Cook Fresh Kale: Sauteed with Garlic, Shrimp and Vegetables

  1. I assume you add the bacon with the Parmesan–and that it can also be left out for your vegetarian friends? Thanks for another way to enjoy kale

    • Yes, Helen. The bacon, like the Parmesan and toasted pine nuts garnish the top of this dish and are easy to leave off. Sorry I missed that detail.

  2. …now, if only the baby bunnies–the ones small enough to get through what seems the finest of wire barriers–would leave the kale alone long enough for me to harvest some from my own garden! (Oh, and when you do have it fresh from the garden, even that center rib is often more than tender enough to include, Dice it and then just put it in the pan a minute or so before the leaves.)

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