Is there such a thing as a healthy Thanksgiving side dish? You bet! Aimee Seavey, Associate Editor with Yankee Magazine ,told Tonia's Kitchen there's a delicious, green Kale with Fried Lemon and Garlic that she likes to make. It's rich in the goodness that Kale brings to the table, and makes for a wonderful turkey compliment!
Kale with Fried Lemon & GarlicTotal Time: 35 minutes
Hands On Time: 35 minutes
Yield: 8 servings
Ingredients:
1 tablespoon plus 1/4 teaspoon kosher salt
Olive oil (for frying)
1/3 cup all-purpose flour
1 lemon, very thinly sliced
3 large cloves garlic, thinly sliced
1 1/2 pounds fresh kale, stem ends removed, chopped
Instructions:
Fill a 5- to 7-quart pot with water to a depth of ¾ inch. Add 1 tablespoon of salt. Set a steamer basket into the pot and bring to a simmer over medium-high heat. Meanwhile, pour the oil into a medium-size skillet to a depth of ½ inch and set it over medium-low heat; bring it to a temperature of 300° to 350°.
In a small bowl, stir together the flour and the remaining ¼ teaspoon of salt. Toss the lemon slices with the flour mixture to coat. Add the lemon slices to the skillet in two batches and cook until golden brown, 1 to 3 minutes. Remove and drain on paper towels. Add the garlic to the pan and cook until golden brown, about 1 minute. Remove and drain on paper towels. Reserve the oil.
Put the kale in the steaming basket with the simmering water and cook until just tender, 7 to 9 minutes. Drain and transfer to a serving bowl. Drizzle 3 tablespoons of the cooking oil over the kale and toss with the lemon slices and garlic. Serve warm or at room temperature.
