Tonight I took beautiful kale and braised it in olive oil. The dish started as many or most of my dishes do with olive oil in a hot pan. I stirred chopped garlic and shallots in the hot pan for just about 30 seconds. I added the shredded kale to the pan and sautéed five minutes. Next went in a cup of water and I covered the pan and let the kale simmer for about 10 minutes until it was nice and tender. Then I added the drained pasta and some of the cooking water to the pan, gave it a good stir and topped James' dinner with a drizzle of olive oil and parmesan cheese.
Thursday, December 29, 2011
Spaghetti With Braised Kale
This time of year kale is one of the things at the farmers market that is truly beautiful not just a reminder of what spring vegetables can be. In the winter our little market thins out. Fewer ingredients and more options for a breakfast snack. But the kale, chard, arugula and broccoli still call out from the stands.