Monday, February 25, 2008

Recipe: Wilted Kale

Wilted Kale:

This method works with most greens you can find, so get whatever looks best when you're shopping.

Two bunches of Tuscan Kale. (This method works for any bunch of leafy greens. Chard will need less time to wilt, collard greens may take a bit more.)
Five or six clove garlic, crushed and roughly-chopped. (any less and greens taste like rabbit pellets to me.)
A few peeled and thinly sliced shallots.
A double handful of garlicky croutons.
A shot glass of balsamic vinegar.
Olive oil.

Remove the rooty bits, then give your leaves a rinse and pull them from their stems. Don't pat them dry, as you'll want the extra liquid. Peel and slice your shallots thin as you can without losing a finger, and get some olive oil smoking in a nice, big sauteƩ pan. Toss in the shallots and stir them five minutes or so to soften. Add a few cloves of smashed garlic and stir till you can smell it, then add the kale. Pour in the vinegar all over it, then slam the lid on the pot. Let it hiss ans simmer merrily until the greens are wilted to your desire. (I give kale about 8 minutes.) Pull the greens out with a slotted spoon (I don't like them too wet) and get them into a serving bowl. Just before serving, toss up with some croutons. I like croutons in braised greens, it adds a bit of garlic crunch to the muddle.