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Tuscan Kale with Anchovies, Golden Raisins and Nuts
Tuscan Kale with Anchovies, Golden Raisins and Pine Nuts
Put the raisins in a small bowl and cover with warm water. Set aside to plump for 30 minutes, then drain. Bring a large pot of salted water to a boil over high heat. Add the kale and boil until it just tender, 5-6 minutes. Drain and rinse under cold running water to stop the cooking. Drain again and squeeze dry. Chop coarsely. Preheat oven to 325°F. Toast the pine nuts on a small baking sheet until golden, about 10 minutes. Let cool.
Heat the olive oil in a large skillet over moderately low heat. Add the garlic and chile flakes sauté until the garlic is fragrant, about 1 minute. Remove the skillet from the heat, let it cool for a minute, then add the anchovies. Stir until they dissolve in the warmth of the skillet. Return the skillet to moderately low heat and add the kale, drained raisins, toasted pine nuts and salt to taste. Cook, stirring, until all the ingredients are well distributed and the greens are hot throughout. Serve immediately.
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Kohlrabi and Apple Slaw with Chives
Kohlrabi and Apple Slaw with Chives
For the Vinaigrette:
Combine the kohlrabi, apple, red onion, and chives in a large bowl. Lightly season with salt and black pepper. In a small bowl, whisk together the mustard, honey, and vinegar. While whisking, slowly pour in the olive oil, whisking until the dressing has emulsified. Season with ¼-1/2 teaspoon kosher or sea salt and black pepper. Toss the slaw with the vinaigrette. Using a vegetable peeler or cheese plane, shave the cheese over the slaw and serve.
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Tuscan Kale with Orecchiette
Tuscan Kale with Orecchiette
Heat 1 tablespoon oil in large skillet over medium heat. Add onion and red-pepper flakes and cook, stirring, until onion is softened, 6 to 8 minutes. Sprinkle with sugar and toss to coat. Add vinegar and cook until completely reduced, about 1 minute. Season mixture with salt and remove from skillet. Add remaining 2 tablespoons oil to skillet and increase heat to medium-high. Add kale in batches and cook, stirring, until greens are wilted and just tender, 4 to 6 minutes. Season with salt. Return onion mixture to pan, stir to combine, and cook until just heated through.
Meanwhile, bring a large pot of generously salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup pasta water; drain pasta. Return pasta to pot, along with kale, butter, and Pecorino. Cook over medium heat, stirring and adding enough pasta water to form a light sauce that coats pasta. Add nutmeg to taste and season with salt. Divide among 4 bowls and serve each with a few thin slices of goat cheese on top and red-pepper flakes to taste.
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