 1000 Chapel Street New Haven, CT (203) 562-3888 |
"A Vegetarian Restaurant Since 1975"
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Braised Tuscan Kale with Local
Shallots
Serves 4-6
1 Medium bunch of organic Lacinato Tuscan Kale (found at Edge of the Woods), trimmed of bottom 3" of tough stems 2 Tablespoons extra virgin olive oil 2 Large local shallots, peeled and sliced sea salt and pepper 1/4 Teaspoon crushed red pepper flakes 1/4 Cup water 6 Large olives, Kalamata or other, pitted and coarsely chopped 1/4 Lemon, cut into two wedges
Wash the kale in plenty of water to remove any grit, then drain in a
colander. Stack the leaves then cut them into 1- inch slices. You'll
have about 4 heaping cups. Heat the olive oil in a large, deep skillet
over medium heat. Add the shallots and cook for about 5 minutes,
stirring occasionally until softened but not browned. Add the kale, and
sprinkle lightly with the sea salt (the olives you'll add later tend to
be salty), the pepper, and red pepper flakes. Using tongs, turn the
kale to coat with the oil. Add the water and cook for about 4 minutes,
stirring occasionally until slightly wilted and crisp-tender to your
preference. Stir in the olives. Taste for seasoning. Turn into a serving
bowl and squeeze the lemon juice from the wedges over the top.
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