-Bring a pot of salted water to boil (for blanching the kale).
-Wash a bunch of kale and then slice into thin ribbons.
-Boil the kale for 1-2 minutes then drain and set aside.
-Melt 2 TBS butter in a shallow pan, then add 2 cloves of garlic put through a press.
-Add 1 tsp grated lemon zest and the juice of 1 half a lemon.
-Add the kale and toss gently, adding salt and pepper as needed.
-Wash and spin dry 1 bunch of kale cut into ½ inch wide ribbons.
-Thinly slice 4 cloves of garlic.
-Heat a 10-12 inch sauté pan over medium-high heat until hot.
-Add 2 TBS olive oil, 3 rinsed anchovy fillets and the sliced garlic.
-Cook until the garlic is light brown, about 1 minute.
-Add the kale and cook stirring constantly until wilted, about 5 minutes.
-Season with salt and pepper to taste and serve with ½ lemon squeezed overtop and some grated Parmesan and red pepper flakes if desired.
-Stem and chop 1 bunch of kale into thin slivers.
-Put the kale into a large pan with a little water on the bottom.
-Drizzle with extra virgin olive oil and cook for 5-7 minutes until tender, stirring occasionally. Set aside.
-In a large skillet, sauté 1 finely chopped onion in some olive oil.
-Add the following:
2 cloves minced garlic
A pinch of dried rosemary
Some red pepper flakes
-Cook for about 3 minutes.
-Add ½ cup dry white wine and cook until the mixture is a syrupy sauce, about 5-10 minutes.
-Add 1 can of well rinsed and drained cannellini beans, the kale and a little water.
-Heat through and add a little sea salt and pepper.
-Serve with freshly grated Parmesan cheese.
As addictive as potato chips but so much better for you!
-Remove the stems from 1 bunch of Lacinato kale and cut the leaves into small pieces.
-Place in a salad bowl.
-In a jar with a tight fitting lid, and add the following:
2 cloves of garlic put through a garlic press
1-2 TBS extra virgin olive oil
A big pinch of sea salt
Lots of freshly grated black pepper
The juice of 1 fresh lemon
-Mix. Pour over the kale and toss well.
-Sprinkle with freshly grated Parmesan cheese and serve.
-Cut out and discard center ribs and stems of 1 bunch of lacinato kale.
-Cut the kale into very thin slices.
-Whisk together the following:
1½ TBS fresh lemon juice
¼ tsp salt and
¼ tsp black pepper
-Then whisk in 4½ TBS of extra virgin olive oil in a thin steady stream.
-Place the kale in a salad bowl and toss well with dressing to coat.
-Top with 1 cup coarsely grated ricotta salata cheese and lightly toss.