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Kale With Panfried Walnuts
Carrie Barr
12 minutes
6 servings
BeginnerKale 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
Total Steps
3
Ingredients
6
Tools Needed
4
Related Article
http://blogjar.blogspot.com/2010/02/mad-about-scones.htmlIngredients
- 3 pounds kale, stems and center ribs discarded
- 1 cup chopped walnuts (3 ½ ounces)
- 3 tablespoons vegetable oil
- 2 cloves garlic, finely chopped
- salt(optional)
- pepper(optional)
Instructions
1
Step 1
6-10 minutes
Tear kale into large pieces. In a large pot of well-salted boiling water, cook the kale, uncovered, until tender. Drain the kale, and when cool enough to handle, press out excess liquid.
2
Step 2
about 6 minutes
In a 12-inch heavy skillet, cook the walnuts in vegetable oil over medium-low heat, stirring occasionally, until pale golden. Stir in the finely chopped garlic and cook, stirring, until very fragrant. Add the cooked kale, salt, and pepper to taste, and cook, tossing, until heated through.
3
Step 3
Serve immediately, fresh out of the pan.
Tools & Equipment
large pot
colander
12-inch heavy skillet
stirring utensil