I'm such a sucker for leafy greens. Collards, turnips, cabbage, kale. Anything. (Except broccoli rabe. Im sorry if you like torturing yourself with the most bitter green ever, but I found it completely inedible.)But I've been a little tired of the standard boiled fare. Mostly because my kale was a little lifeless and really suffering from the Winter blahs.This recipe, tweaked from Jaime Oliver of the Food Network is a little more sassy than your average kale recipe. It works with the natural flavor of the kale and is a great complement to almost any meal. It's also great tossed into pasta with a little tomato sauce.
1-2 heads kale
2 cloves garlic
1/2 cup water
1 lemon
2 T apple cider vinegar
Grated Parmesan (optional)
Dice garlic. Place in shallow pan (large enough to accommodate your kale) and heat until a little squishy. Add chopped kale and water. Cover for 5 minutes and cook on medium heat. Remove lid and stir kale until all water has evaporated.
Move kale to a large bowl. Add vinegar and lemon juice and Parmesan if desired and toss. Serve immediately!
Taylor says:
I was never big on kale until Ashley made this recipe. It's delicious! And it really does go great with pasta, for some reason.
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