Monday, April 30, 2012

Sauteed Kale with Carrots and Walnuts

After scoring a case (that's 18 bunches) of kale yesterday for $12, I got busy making some of our favorite kale dishes. After washing and stemming a bit of it, I decided to roast some kale and make this tried-and-true side dish with another. Now what to do with the remaining 16 bunches...

Stir-Fried Kale with Carrots and Walnuts

Serves 3 - 4

Adapted from Greens, Glorious Greens

handful of chopped walnuts
1 Tablespoon coconut oil
1 bunch kale, washed and stemmed, coarsely chopped
optional: chopped ginger and garlic to taste
pinch of crushed red pepper flakes
2 handfuls of chopped or shredded carrots
2 - 4 Tablespoons water or broth
coarse sea salt

In a large skillet, toast the walnuts over medium heat for a minute or so, until they begin to darken slightly and have a toasty aroma. Remove the nuts from the skillet and set aside.

Heat the coconut oil in the same skillet. Add the ginger and garlic (if using) and saute for 10 - 20 seconds, until fragrant. Add the crushed red pepper flakes and carrots and saute for 1 minute.

Finally, add the chopped kale to the skillet and toss to coat with the oil. Cover and cook for 30 seconds. Uncover, toss again, and cover again. Let cook another minute or so. Uncover again. If the kale seems to be too dry, or is in danger of burning, add a bit of water or broth. By now, the kale should be tender and bright green. You can set it aside, covered, while you prepare the rest of dinner, or dig in now.

Before serving, sprinkle the walnuts on top and season the kale with coarse sea salt.

(Three of us ate the entire batch with dinner last night. Picky Teenage son abstained. Can you imagine?)

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