One of the reasons I love kale is because it holds up so well after its been cooked, or has had a dressing added. Any other green you have to eat immediately, but not my pal kale. In fact, I feel like it just gets better. I had a ton of kale that I hadn't gotten around to eating yet on Thursday of last week, and I was leaving on Friday morning for the weekend to celebrate my littlest bro's graduation. Getting takeout was tempting, but ultimately decided to just make whatever I had left in the fridge. I discovered braising recently (hello braised leeks!), and I really think that roasting is to fall and winter vegetables, as braising is to spring and summer vegetables. It is a mix between searing and steaming, and is so light and flavorful. This kale held up so well for the base of a salad the next day at the airport, and was just so much yummier than a bed of lettuce. I made this not planning to post it, but today was scrambling to find the recipe notes I left for myself, so that I could make it again. What better place to document it.
| Serves 4 as a side. Ingredients: 1 large bunch kale(any type), 12-14 oz 1 lemon, sliced thin 2 tablespoons extra virgin olive oil 8 garlic cloves, sliced thin 3/4 cup water 1/2 teaspoon salt 1/4 teaspoon black pepper | Strip the kale leaves from the tough stems, discarding the stems, and saving the leaves in baby spinach sized pieces. Heat the olive oil in a large skillet over medium heat. Add the garlic and lemon, stirring until aromatic and lightly browned. Remove the garlic and transfer to a dish. Turn the heat down to low, add the kale leaves in with the lemon, add the 3/4 cup of water, salt & pepper, and toss to coat the leaves. Put the cover on the skillet, and let braise for 4-5 minutes. Remove the kale with tongs to a platter, leaving behind any remaining liquid. Sprinkle the garlic over the top, and enjoy with whatever toppings you would like, or as a side dish! |
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