Kale with Panfried Walnuts |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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When earthy greens are tossed with a walnut- and garlic-scented oil and lots of crunchy nuts, they taste delightfully new. Ingredients:
3 pounds kale, stems and center ribs discarded |
1 cup chopped walnuts (3 1/2 ounces) |
3 tablespoons vegetable oil |
2 garlic cloves, finely chopped |
Directions:
1. Tear kale into large pieces, then cook in a large pot of well-salted boiling water, uncovered, until tender, about 6 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. Serve kale warm or at room temperature.
4. What to drink:Josmeyer Les Folastries Gewürztraminer '05
5. Cooks' note: Kale can be boiled (and excess liquid pressed out) 1 day ahead and chilled. Reheat before serving.
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