The bundle of Tuscan/lacinato kale I bought at the farmer's market, paired with caramelized onions and braised. Next time, I'll let the kale cook a little longer; I was impatient and didn't let it get soft enough. In terms of flavor, though, the caramelized onions were a nice match. There was a bit of tang from lemon juice, too—not sure if this was essential, but it worked.
With the regular kale, I braised it with garlic, onions, and chopped tomatoes.
It went surprisingly well with some cheese ravioli!
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Saturday, November 1, 2008
What I did with kale
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try adding a bunch of ginger, or cooking it yu-xiang style like you would do with eggplant: roughly chopped ginger, toss in hot oil until almost burnt, add minced garlic, toast, then slap in a quick slurry of soy sauce, sugar and water, then immediately, the greens. add a little more water and cover. yum.
ReplyDeleteoh and I forgot: finish with chinese cooking wine.
ReplyDeleteMmmm...that sounds good. I don't have cooking wine or ginger on hand usually, but I ought to stock up.
ReplyDeleteI have been on a huge Kale kick lately, gotta try this recipe looks fantastic. Nice photography.
ReplyDelete