Giada Wilted Baby Kale

This flavorful Giada wilted baby kale is such a comforting treat. I make it with ingredients like garlic, anchovy paste, and lemon zest, and the flavors come together so perfectly. It’s one of those recipes that feels fancy but is actually super simple to prepare.

It takes about 3 to 5 minutes to make, and it’s perfect for when I want to serve something that’s both delicious and nutritious. Plus, it makes enough for a crowd, so there’s plenty to share!

Giada Wilted Baby Kale
Giada Wilted Baby Kale

Recipe Ingredients

For the Skillet

  • 3 tablespoons olive oil
  • 2 garlic cloves, finely chopped
  • 1 teaspoon anchovy paste
  • ¼ teaspoon crushed red pepper flakes

For the Greens

  • 1 large head escarole, thoroughly washed, dried, and chopped into 1-inch pieces
  • 5 ounces baby kale
  • 1 teaspoon grated lemon zest (from ½ lemon)

For Garnish

  • ¼ cup toasted pine nuts (see Cook’s Note)

How To Make Giada wilted baby kale

Cook the Escarole

  1. Sauté the Aromatics: Heat a large skillet over high heat. Add the olive oil, garlic, anchovy paste, and red pepper flakes, and cook, stirring often with a wooden spoon, until fragrant and toasted, about 1 minute.
  2. Add Escarole and Salt: Add the escarole and ¼ teaspoon of the salt, and cook, stirring often, until completely wilted and coated in all the flavors of the oil, about 2 minutes.

Finish with Kale and Pine Nuts

  1. Add Lemon Zest, Baby Kale, and Pine Nuts: Turn off the heat and add the lemon zest, baby kale, and remaining ¼ teaspoon salt. Toss well to coat and slightly wilt the baby kale. Sprinkle the greens with the pine nuts, toss, and serve.
Giada Wilted Baby Kale
Giada Wilted Baby Kale

Recipe Tips

  • Spice It Up: Add an aromatic flavor boost by introducing a pinch of red pepper flakes, which beautifully complements the tender baby kale, without overpowering the delicate taste.
  • Baby Kale Variations: Experiment with other varieties of leafy greens like spinach, arugula, or collard greens to alter the flavor profile, texture, and nutritional content of your dish, while maintaining the core flavor essence.
  • Make It A Meal: Elevate the wilted baby kale into a satisfying main course by incorporating protein-rich ingredients such as pan-seared chicken, crispy bacon, or sautéed shrimp, adding depth and richness.
  • Veganize The Dish: Convert this recipe into a vegan masterpiece by swapping out the Parmesan cheese for a dairy-free alternative like nutritional yeast, cashew-based cheese, or a plant-based Parmesan substitute.
  • Texture Play: Elevate the visual appeal and texture of wilted baby kale by sprinkling toasted breadcrumbs, croutons, or chopped nuts on top, which add a delightful crunch and delightful contrast.

Recipe FAQs and Variations

Can I make the recipe in advance?

Yes, prepare the ingredients up to a day ahead, but cook just before serving for best flavor.

What can I substitute for anchovy paste?

Use 1 teaspoon of soy sauce or miso paste as a vegan alternative for a similar umami flavor.

Can I use other types of greens?

Yes, spinach, arugula, or collard greens can replace escarole and kale for a delicious alternative.

How do I toast pine nuts?

Preheat oven to 350u0026deg;F. Spread pine nuts on a baking sheet and toast for 5-7 minutes, or until lightly browned.

Check out More Giada Recipes:

Giada wilted baby kale

Recipe by Giada De LaurentiisCourse: Side DishCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

2

minutes
Cooking time

3

minutes
Calories

140

kcal

This flavorful Giada wilted baby kale is such a comforting treat. I make it with ingredients like garlic, anchovy paste, and lemon zest, and the flavors come together so perfectly. It’s one of those recipes that feels fancy but is actually super simple to prepare.

Ingredients

  • For the Skillet
  • 3 tablespoons olive oil

  • 2 garlic cloves, finely chopped

  • 1 teaspoon anchovy paste

  • ¼ teaspoon crushed red pepper flakes

  • For the Greens
  • 1 large head escarole, thoroughly washed, dried, and chopped into 1-inch pieces

  • 5 ounces baby kale

  • 1 teaspoon grated lemon zest (from ½ lemon)

  • For Garnish
  • ¼ cup toasted pine nuts (see Cook’s Note)

Directions

  • Cook the Escarole
  • Sauté the Aromatics: Heat a large skillet over high heat. Add the olive oil, garlic, anchovy paste, and red pepper flakes, and cook, stirring often with a wooden spoon, until fragrant and toasted, about 1 minute.
  • Add Escarole and Salt: Add the escarole and ¼ teaspoon of the salt, and cook, stirring often, until completely wilted and coated in all the flavors of the oil, about 2 minutes.
  • Finish with Kale and Pine Nuts
  • Add Lemon Zest, Baby Kale, and Pine Nuts: Turn off the heat and add the lemon zest, baby kale, and remaining ¼ teaspoon salt. Toss well to coat and slightly wilt the baby kale. Sprinkle the greens with the pine nuts, toss, and serve.

Nutrition Facts

4 servings per container


  • Amount Per ServingCalories140
  • % Daily Value *
  • Total Fat 9g 14%
    • Saturated Fat 1g 5%
  • Cholesterol 0mg 0%
  • Sodium 250mg 11%
  • Total Carbohydrate 8g 3%
    • Dietary Fiber 2g 8%
    • Sugars 1g
  • Protein 3g 6%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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