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Crispy Tuscan Kale
Crispy Tuscan Kale
There are many ways to prepare Kale. This recipe for the Tuscan variety is courtesy of the Food Network.
INGREDIENTS
• 1 large bunch Tuscan kale
• Extra-virgin olive oil
• Kosher salt
• Pinch crushed red pepper
DIRECTIONS
Preheat the oven to 250 degrees F. Remove the tough lower stems of the kale. Toss the kale generously with olive oil, salt and crushed red pepper. Lay the dressed leaves in a single layer on one or two sheet tray (s) and place in the oven. Roast the kale until the leaves are crispy, 30 to 35 minutes. Serve as a snack or side dish.
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Sautéed Kale
Sautéed Kale
A wonderfully easy and healthy way to enjoy this vegetable, and Bobby Flay knows how to give this dish some great flavor!
INGREDIENTS
• 1 1/2 pounds kale, stems and leaves coarsely chopped
• 3 tablespoons olive oil
• 2 cloves garlic, finely sliced
• 1/2 cup vegetable stock or water
• Salt and pepper
• 2 tablespoons red wine vinegar
DIRECTIONS
Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.
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Spring Garlic Fried Eggs
Spring Garlic Fried Eggs
Green garlic, also known as spring garlic, young garlic, baby garlic, and garlic shoots, is sometimes thought of as a culinary secret. It is immature garlic that hasn’t yet developed its garlic bulb and has a much milder flavor than the mature bulbs, yet still has that distinct garlic flavor. It can be used in any recipe in place of regular garlic and it can take the place of scallions as well. The edible bulbs and green stalks have a nutty-oniony flavor that is great fresh or cooked. They do not need to be peeled before use. This recipe is from the author of the blog site “the crepes of wrath”.
INGREDIENTS:
• 2 eggs
• 1 tablespoon unsalted butter
• 1 large stalk spring garlic, thinly sliced
• 2 scallions, thinly sliced, or substitute 1 stalk spring
garlic
• red pepper flakes, for garnish
• ground black pepper, for garnish
DIRECTIONS:
Heat your butter in a small pan over medium-high heat, stirring frequently, until the butter has browned and has a nutty aroma, about 3-5 minutes. Add in your sliced spring garlic and scallions and reduce the heat to medium. Stir until both vegetables have wilted and caramelized a bit, another 3-5 minutes. Crack your eggs into the pan and cook until the whites are set and the yolks are still wiggly. You can poke the eggs whites around the yolks to speed up the cooking process. Work a spatula around the eggs to loosen them, then place onto a plate and garnish with red pepper flakes and freshly ground black pepper.
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