Kale with Pan Fried Walnuts

  • 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)
  1. Tear kale into large pieces, then cook in a large pot of well-salted boiling water, uncovered, until tendera, about 6 minutes.
  2. Drain kale, and, when cool enough to handle, press out excess liquid.
  3. Cook walnuts in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until pale golden, about 5 minutes.
  4. Stir in garlic and cook, stirring, until very fragrant, about 1 minute.
  5. 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. ┬áBut I’ll weigh the next bag and update this note.

Nancy and Steve found this at epicurious.com. See that post for additional comments.

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