Simple Garlic Kale
Ingredients
- 1 large bunch of kale (or chard, spinach)
- 2 T extra-virgin olive oil
- fine grain sea salt
- 5 cloves of garlic, crushed and chopped
- 1/4 cup Parmesan cheese
- crushed red pepper flakes
Tear the big leaves into bite-sized pieces
In a large skillet, over medium-high heat, add the olive oil. Add a couple big pinches of salt and the kale.
Stir continuously until their color gets bright green, and the leaves barely start to collapse - one, two, maybe three minutes.
Sauté a bit, remove the pan from the heat, stir in the Parmesan, and add a big pinch of crushed red pepper flakes. Taste, add a bit of salt if needed, and serve immediately
Pan-Fried Beans with Kale
- 1/2 bunch kale
- 2 T olive oil
- 2 C of cooked beans
- 1/4 tsp salt
- 1/3 C walnuts
- 1 clove garlic, minced
- 1/8 tsp freshly grated nutmeg
- scant 1 tablespoon fresh lemon juice
- zest of 1 lemon
- 1/3 C Parmesan cheese
Chop the kale; set aside
Heat the olive oil over medium-high heat in the widest skillet you own. Add the beans in a single layer.
Stir to coat the beans, then let them sit long enough to brown on one side, about 3 or 4 minutes, before turning to brown the other side, also about 3 or 4 minutes. The beans should be golden and a bit crunchy on the outside.
Add the kale and salt to the pan and cook for less than a minute, just long enough for the kale to wilt.
Stir in the walnuts and garlic, wait 10 seconds, then stir in the nutmeg. Wait ten seconds and stir in the lemon juice and zest. Remove from heat and serve dusted with Parmesan cheese.
