La Belle Cuisine - More Vegetable Recipes
Fine Cuisine with Art Infusion
"To cook is to create. And to create well...is an act of integrity, and faith."
was paradise, but a garden full of vegetables and herbs and pleasure?
Recipe of the Day Categories:
Wednesday, December 13, 2000
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Chez Panisse Cafe Cookbook
IACP Award Winner - 2000 - Chefs and Restaurants Category
"Traditionally used in eastern Mediterranean, Northern
Italian, and Portuguese cuisine, kale is available in many varieties. Deep blue-green
lacinato, or dinosaur kale is a favorite. Kale is delicious served with pork chops, added
to potato dishes,
Serves 4 to 6
2 pounds kale
Remove the stems from the kale and chop the leaves coarsely. Wash
and drain well, but do not dry. Heat a large sauté pan, add 1/4 cup olive oil and enough
kale to cover the bottom of the pan, and cook over high heat while stirring to rotate the
leaves. Add more kale as the leaves wilt. When all of the kale has been added, season with
salt, cover, and reduce the heat to medium. Cook, stirring occasionally; the cooking time
will depend on the maturity of the kale. Young kale will be tender after 4 or 5 minutes.
It may be necessary to add a splash of water if the leaves begin to scorch. When the
leaves are tender remove the lid and allow any excess water to cook away. Push the kale to
one side of the pan and add an extra drizzle of olive oil, the garlic, and a pinch of red
pepper flakes to the bare spot. Just as you smell the aroma of the garlic, stir to combine
it with the kale. Turn off the heat, add a splash of vinegar, and correct the seasoning
with salt and pepper as necessary. Serve warm or at room temperature.