Thursday, August 9, 2007

Panfried Kale


2 large bunches of fresh kale (WILL NOT WORK WITH FROZEN)
1-2 tsp coarse salt (kosher salt or sea salt)
1/4 - 1/2 cup olive oil

Wash the kale and strip the leaves from the stems. Discard the stems. Shred the leaves into large, uneven pieces.

Starting with just a couple of tablespoons, heat the oil in a large skillet. I prefer a nonstick skillet for this dish; use high heat. When the oil is good and hot, add the kale all at once and sprinkle salt over the top. Cover the dish so that while the kale on the bottom fries in the olive oil, the kale on the top steams in the water vapor from the kale on the bottom. Uncover and turn it all over every minute or so, until all of the kale is dark green and some of it is crispy. Add more oil if you need to, but be careful; this is a dish that can go quickly from "having a pleasant hint of olive oil flavor" to "a big, dark green, greasy mess".

Serve piping hot with rice and beans. Goes well with any Mexican or Tex-Mex food, and is incredibly good with Blackened Catfish.

Yeah, it sounds like a weird way to serve greens, but it never disappoints. Even the kids like it.

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