The good thing about kale is it thrives during winter when
nothing else is in the garden. The other thing about kale is it continues right
on into the early summer. I am growing Laciniato, an
Italian heirloom variety. It is also known as dinosaur kale. It has bumpy, bluish green pre-historic looking
leaves.
We love kale for its earthy green flavor and its
versatility. I am sad to see it going by.
We were halfway through eating when the thought came to me
to post this easy and most delicious kale dish we had last night. The “bones” of the dish are from Alice
Waters. I’m sorry we ate the meal
before I could whip out my camera.
For 2 people:
About a pound of kale. Remove stem and central vein and chop
roughly. Rinse well.
Approx. 1/8 C olive oil
½ large onion , sliced
2 or 3 garlic cloves
1-2 T red wine
or cider vinegar
Pasta of your choice ( I used YDFM Mezzaluna)
Over med/low heat in a large frying pan, cook onions in
olive oil til they become medium golden brown. When these are correct color, boil and salt pasta water. Add
a layer of kale to the onions, add
some salt, let them wilt, then add
the rest of the kale. Stir in the garlic, and mix the onions into all the kale.
Put pasta in to cook.
When kale is wilted and tender enough to your taste, take off
lid and let any excess liquid evaporate. Take off heat and add vinegar. Stir
in.
Serve kale mixture on top of pasta. A little grated cheese
doesn’t hurt. And you could add a pinch of dried red chili pepper, or even a
little hot fresh garden pepper.
This could be a really fast meal if you skipped the onions.
But they add a very nice sweetness. So if dinner time is crazy, you could think
about precooking the onions some other time while you are up to something else
and holding in the fridge til you need them.
5 comments:
I forgot to add: Put a lid on the pan when all the kale has been added.
Sorry!
Yum! Will definitely try. Until about a year ago, I had never bought kale in my life, and now we eat it all the time, thanks to a marinated raw kale salad recipe Hannah sent me. Similar to yours without the pasta. Will definitely try the pasta version.
Here's our uncooked version:
Prepare the raw kale as you did.
Add one red bell pepper chopped in 1-inch squares.
A couple of carrots, sliced.
Marinate these three veggies in the dressing for at least four hours till the kale is limp enough to chew:-).
Dressing:
Equal parts of olive oil, Bragg's Aminos, & lemon juice. As many chopped garlic cloves as you can stand. Shake it up, pour it on, marinate 4 hours.
Beautiful and deliciously dark green!
p.s. I knew you would like Ri-ri! Do you still have goats?
Deb, No more goats!!! I love your salad idea. Thanks for sharing.
If dinner time were crazy there'd have to be 5 times as much of this great dish! Cookin for 2? Sweet!
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