by Susie Middleton
from FineCooking.com
The salty, sweet, and spicy ingredients in this recipe support the earthy flavor of the kale beautifully. Briefly boiling the kale first means that it’s cooked perfectly before it gets a quick toss with the aromatic ingredients in the pan.
Watch a quick video tip from our Test Kitchen to learn how to trim the kale.
Serves four.
2 tsp. honey
1 tsp. sherry vinegar
Kosher salt
14 oz. Tuscan kale (also called cavolo nero, black, dinosaur, and Lacinato kale)
2 tsp. extra-virgin olive oil
2 large or 4 small shallots (about 4 oz.), sliced into thin rings
2 oz. thinly sliced Genoa salami, cut into thin strips (1/8 to 1/4 inch wide)
NOTE: We don’t have any salami so we are going to use bacon
1 Tbs. unsalted butter, well softened
In a small bowl, whisk the honey and vinegar. Set aside.
To trim the kale, grab each stem with one hand and rip the two leafy sides away from it with the other hand. Discard the stems. Rip the leaves into 3 or 4 pieces.
In a 12-inch nonstick skillet, cook the bacon with olive oil over medium heat. Add the shallot rings and cook, stirring with a wooden spoon, until soft and lightly browned, about 5 minutes.
Add the kale to the pan and toss with the fat until the kale is just heated through (do not cook it for long or it will begin to weep moisture).
nutrition information (per serving):
Calories (kcal): 150; Fat (g): 10; Fat Calories (kcal): 90; Saturated Fat (g): 4; Protein (g): 5; Monounsaturated Fat (g): 5; Carbohydrates (g): 10; Polyunsaturated Fat (g): 1; Sodium (mg): 420; Cholesterol (mg): 20; Fiber (g): 2;
photo: Amy Neunsinger
From Fine Cooking 105, pp. 62
May 6, 2010
http://www.finecooking.com/recipes/tuscan-kale-shallots-crisp-salami.aspx?nterms=50044
0 comments:
Post a Comment