Tuesday, November 21, 2017

This Year, Try Kale Instead of Spinach


LISTEN TO THE PODCAST

Creamed Kale that is.  Chef Billy stopped by Tonia's Kitchen to talk about this new spin on a classic holiday side dish. He says this is so easy to make, the biggest mistake is to overthink it.  Billy says the dish is a light, not overly creamy side that's not heavy and is actually full of vitamins.  Billy told Tonia he chops the kale and cooks it a little longer than spinach, just to let it soften up.  He adds a light breadcrumb topping with sauteed onions, that when cooked, gives off a nice crunch.  Billy also notes you can add some white parsley to add to the crunch.  Give it a try, you might not miss the spinach!

  • 2 bunches Lacinato Kale, washed, dried, stemmed and cut into ribbons (curly kale would work just fine too)
  • 2 tablespoons butter
  • 1 medium yellow onion, minced
  • 3 cloves of garlic, minced
  • 1/2 teaspoon red pepper flakes
  • a pinch of freshly grated nutmeg (1/8 to 1/4 teaspoon)
  • 1 cup heavy cream
  • kosher salt and freshly ground black pepper to taste

INSTRUCTIONS

  • Fill a large bowl with ice water and set it aside.
  • Set a large stock pot full of salted water to boil over high heat.  Add the kale ribbons to the boiling water and blanch until slightly tender, about 3-4 minutes.  Scoop the kale from the water and toss it into the ice bath to stop it cooking and set its color.  Let cool, then drain the kale in a large colander.  Squeeze any excess water out of the kale and set it aside.
  • Melt the butter in a large skillet over medium heat and add the minced onion.  Cook until translucent, then add the garlic and red pepper flakes and cook another 2 minutes.  Add the kale and the cream and turn the heat to medium-high.  Cook, stirring occasionally, until the cream thickens to a sauce consistency, about 5 minutes.  Season to taste with salt and pepper and remove from the heat.
  • Serve as is, or process in a food processor to achieve the texture you desire.