- 3 pounds kale (or two large bags)
- 1 cup chopped walnuts (or about half a cup)
- 3 Tbsp vegetable oil (more or less)
- 2 garlic cloves, finely chopped (be generous)
- Tear kale into large pieces, then cook in a large pot of well-salted boiling water, uncovered, until tendera, about 6 minutes.
- Drain kale, and, when cool enough to handle, press out excess liquid.
- 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.
- Three pounds kale: 8 servings.
- Kale can be boiled and drained one day ahead and chilled. Reheat before cooking.
- Used as the recipe for greens at the 2012 Barger/Shoemaker Thanksgiving in Chapel Hill. Replaced the collards recipe that had been used for several years.
- Unless we’re using it for a vegetarian protein option, we cut back on the nuts. Pine nuts are good too – when we’re feeling flush.
- A farmer’s market bag of kale is probably a bit more than a pound after being trimmed. One bag makes at least 6 servings at a standard dinner. At Thanksgiving, greens really don’t “sell” all that well, so you can estimate 8-10 servings (at least) from each bag. But I’ll weigh the next bag and update this note.
Nancy and Steve found this at epicurious.com. See that post for additional comments.
(4.00 out of 5)