10.06.08
Kale recipe to try
There’s a good article at The Kitchn [sic], along with the recipe below. I don’t strip the stems, though.
Alchemical Kale
serves 2 to 4 as a side dish1 tablespoon olive oil
1 large bunch of dino kale, stripped of stems, washed and drained in a colander
Salt
4 tablespoons tahini
2 tablespoons fresh lemon juiceChoose a wide pan with sides, or a wok; either way, having a lid that fits is important. Film the bottom with the olive oil and set over medium heat. Add the kale and a few pinches of salt. Toss lightly with tongs so the kale is evenly coated with oil, then lower the heat and set the lid firmly on top of the pan.
Meanwhile, mix the tahini and lemon juice in a small bowl or coffee cup. The tahini may stiffen up a bit, which isn’t a problem. After about 5 minutes, check the kale and give it another toss. It should be wilted and there should be enough liquid in the pan to keep things moist and steaming. Add a little water if it seems too dry. Cover and cook another few minutes or until the kale is almost black in color and has a nice, chewy texture. Turn off the flame and add about half of the tahini sauce. Toss. Add more sauce if need, up to the entire amount, to coat the kale. Taste for salt. Serve hot.
For more information on Cavolo Nero, visit the Seeds of Change Dino Kale page.
monica said,
6 October 2008 at 11:57 am
I’ve made a raw version of this in the past. It’s extra++ good with carrot, raisins and cayenne.