Kale With Panfried Walnuts
By: Carrie Barr
Published: Thursday, December 10, 2009 - 4:46pm

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.

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