Kale With Panfried Walnuts

Ingredients

3 pounds kale, stems and center ribs discarded
1 cup chopped walnuts (3 ½ ounces)
3 tablespoons vegetable oil
2 garlic cloves, finely chopped

Preparation

1
Tear kale into large pieces, then cook in a large pot of well-salted boiling water, uncovered, until tender, about 6-10 minutes. Drain kale, and, when cool enough to handle, press out excess liquid.
2
Cook walnuts in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until pale golden, about 5 minutes. Stir in garlic and cook, stirring, until very fragrant, about 1 minute. Add kale and salt and pepper to taste and cook, tossing, until heated through.
3
Best served fresh out of the pan.

Tools

 



About

Kale can be boiled (and excess liquid pressed out) 1 day ahead and chilled. Reheat before serving.

Adapted from Epicurious.com, Gourmet | November 2009 by Ian Knauer

Yield:

8

Added:

Thursday, December 10, 2009 - 4:46pm

Creator:

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