Chez Panisse Café Cookbook
Tags:
Recipe Review
Zosia from Toronto, ON
This is one of my favourite preparations of kale.
It’s quickly stir fried over high heat until wilted then steamed for a few minutes until tender. I like to use my wok for this as it can accommodate the fresh kale easily. Extra olive oil, minced garlic and hot pepper flakes are then added to the pan and sautéed briefly. What makes this preparation a little different, is the addition of red wine vinegar, making this more of a wilted kale salad.
The author says you can serve this at room temperature but I prefer to serve it immediately as I don’t care for the colour of the greens once they’ve been sitting for any length of time. (acid + chlorophyll = unappetizing green).
The recipe is available here: http://www.cookstr.com/recipes/garlicky-kale
Comments
Login or register to add your own comments.