From the book: Clean Food, by Terry Walters.
My niece gave me this book for Christmas – it is FULL of healthy recipes designed to use what is in season, thus the “cleaner” aspect. I was excited to see recipes for vegetables I’ve never prepared before. We really liked this recipe and I was inspired to create my own, Colorful Kale and Peppers. Kale is a nice mix between the “cookability” of brussel sprouts and spinach. It is quick to prepare, but I don’t think you risk the sprout’s bitterness if you overcook the leaves; and they don’t wilt so dramatically as spinach, so you still have something to fork up and chew. I reduced the amount of oil in the original recipe – it seemed like too much.
- 2 bunches kale
- 6 large shallots
- 1-2 Tbsp olive oil
- 1 tsp lemon juice
- 1/8 tsp coarse sea salt
- freshly ground pepper
In a large skillet over medium heat, saute shallots in olive oil for 6-8 minutes or until very soft and caramelized. Add lemon juice and saute another 2-3 minutes to brown. Remove from heat and set aside.
Bring large pot of water to boil. Cut and remove dried stems ends from kale and submerge whole leaves in boiling water for 2-3 minutes or until tender and bright green. Remove from heat, drain water and cut leaves into bite-sized pieces. Add kale to pan with shallots and saute 1 minute. Season to taste with salt and pepper and serve.
I served this with gnocchi and used the hot water to cook the gnocchi. Clean and green.