Dino kale recipe Ingredients
2 heads dino kale
2-4 cloves garlic, sliced
olive oil
red pepper flakes
sherry vinegar
lemon juice
Trim the “veins” out of the kale leaves, if they’re big. Bunch up
all the leaves together and chop them crossways every inch-and-a-half
or so. Throw all the kale into the salad spinner or colander and wash
well. Don’t drain the kale, leave it wet. Heat up a big pan with some
oil in it. Throw a few leaves in (not all of them) when the oil is
hot (I got this trick from the Chez Panisse Vegetables book; it flavors
the oil). Let those first few leaves cook a bit, then a bit more oil,
and the garlic in the oil. Let the garlic cook for 30 seconds, then
throw in all the rest of the kale. Throw in a little extra water,
or white wine if you have some open. Add some sea salt and red pepper
flakes, however much you like. Cover and cook the kale over medium
heat, stirring frequently and adding water or wine as necessary so
it doesn’t dry out. Add some lemon juice and/or sherry vinegar when
it’s about 2/3 done. Cook until the leaves are tender enough, but
still al dente. If they start to lose their bright green color, they
are *done*, get ‘em off the heat.
To the basic kale I add one or more of the following: one or two spicy
Italian sausages (Bi-Rite has the best), a can of white Canellini
beans, a handful of orechiette pasta (cooked separately). Or none
of those, if I just want the veg.
Your Dino kale recipe is ready now
More Kale recipes