Tuesday, June 14

Quick-Braised Kale

As I've mentioned before (more recipes here and here), kale is one of my favorite vegetables. It's hearty, healthy, and tastes great. My boyfriend picked up a few bunches of the greens at the farmer's market and they were huge enough for a main meal. I did my typical quick braise on them, added some amazing Gouda I picked up on my recent trip to the Cowgirl Creamery in San Fran, and served it with assorted crostini for a light dinner. This would also be a great appetizer - just pile a tablespoon of the cooked kale on top of toasted baguette rounds and top with cheese.

Quick-Braised Kale with Shallots & Gouda:
  • Trim and slice two large bunches of black* kale, removing the thick stems and cutting the leaves into bite size pieces.
  • Meanwhile, heat 1 tbsp. olive oil in a large skillet.
  • Add two thinly sliced shallots and cook for 3-4 minutes, or until they soften.
  • Add the kale**, 3 cloves of minced garlic, salt, pepper, and a pinch of red chili flakes.
  • Cook kale for 2-3 minutes, until it begins to wilt, and add 1/2 c. white wine.
  • Let kale braise for 10-15 minutes.
  • Divide kale into bowls and top with 1 tbsp. grated L'Amuse Gouda*** and a drizzle of extra-virgin olive oil.
  • Serve with toasted baguette.

Serves two
Makes twelve - fifteen crostini
*Also called dino or lacinato kale.
**Be careful to dry kale after washing or it will spritz in the hot oil.
***Or any hard, nutty cheese, such as Pecorino Romano.