This recipe is so simple yet so very tasty. I got a bunch of kale in our bi-weekly vegetable fruit box and made this as a side dish to my cooking buddy's tortilla Espanola dish (which was quite tasty as well).
Makes 2 to 3 servings
Time: 20 minutes, most of which is passive
- 1 bunch of kale
- 1/4 tsp red chili flakes
- 2 to 4 tbsp olive olive
- 1/3 cup pitted Kalamata olives, roughly chopped
- 1 lemon quartered
- salt to taste
- Bring a large pot of water to a boil and add salt (1/4 tsp for every quart is what the recipe says; I just dump some in). Place kale in pot, lower heat to simmer, and cook kale uncovered for 12-15 minutes. Drain kale and press out excess water with the back of spoon. While is doing it's thing in the water, in a large bowl, add oil, olive oil, and olives. When finished draining kale, add to bowl, mix together and serve with a lemon wedge, which is supposed to enhance the flavor.
I used 2 tbsp olive oil and found that even the lower amount, was too much. Start with less, and add more as necessary. Slightly oily but still very good.
This recipe comes from Deborah Madison's Vegetarian Cooking for Everyone.