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  • Publicado : 14 de marzo de 2012
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Pan-Cooked Kale With Garlic and Olive Oil

2 large bunches kale (about 1 1/4 pounds total)

Salt, preferably kosher salt

2 tablespoons extra virgin olive oil

2 garlic cloves, mincedFreshly ground pepper

1. Bring a large pot of water to a boil while you stem the kale and wash the leaves in two rinses of water. Fill a bowl with ice water. When the water comes to a boil, add agenerous amount of salt and the kale. Blanch for four minutes, until the kale is tender. Transfer immediately to the ice water, then drain and squeeze the water from the leaves. Chop coarsely or cut instrips.

2. Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and cook, stirring, until the garlic is fragrant, 30 to 60 seconds. Stir in the kale. Stir for a couple ofminutes, until the kale is nicely seasoned with garlic and oil. Add salt and pepper to taste. Remove from the heat and serve.

Yield: Serves four

Advance preparation: The blanched greens will keepin the refrigerator for about three days.

Simmered Kale

This recipe is a version of Judy Rogers’ Boiled Kale, Four Ways (from The Zuni Café Cookbook). Many vitamins leach into the pot liquor,so be sure to use it with the kale. Serve it on thick slices of toasted bread rubbed with garlic or topped with a poached egg.

2 tablespoons extra virgin olive oil

1 small onion, chopped

2garlic cloves, sliced

10 to 12 ounces kale, stemmed, washed thoroughly and cut crosswise in 1/4-inch wide ribbons

3 to 4 cups water

Salt and freshly ground pepper

1. Heat the oil in a large,heavy soup pot or Dutch oven over medium-low heat, and add the onion. Cook, stirring, until the onion begins to soften, about three minutes, and add the garlic and 1/2 teaspoon salt. Cook, stirring,until fragrant, 30 seconds to a minute. Add the kale a handful at a time. Stir until the kale wilts, then add another handful until all of it has been used. Add water to cover the kale by about 1/2...
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