February 13, 2009

Do You Throw Out Kale Stems?

No need for that! Simply strip the leaves off of the stems and thinly slice. Saute the stem slices first to soften up a bit before you add in the leaves. No Waste! Plus you reap all of the benefits of the extra nutrients, vitamins and protein.

This is a quick dish that conjures up memories of evenings spent in Italy. I prefer Lacinato kale as opposed to Curly Kale for this dish. It's easy enough to find this time of year, also known as Tuscan Kale, Black Kale, Cavalo Nero or Dinosaur Kale.

Ceci & Cavalo Nero
Serves 4

evoo for saute
1/2 yellow onion, chopped
3 small garlic cloves, minced
1 bunch of lacinato kale
1 t red pepper chili flakes
1 14-16oz can of chickpeas, drained
1/4 C hot water
handful of cherry tomatoes, quartered
1/3 C feta, crumbled
sprinkling of sea salt & a few turns of freshly ground black pepper

Kale Prep:
Wash bunch, strip leaves from stems, thinly slice stems and coarsely chop leaves.

Heat a bit of evoo in a medium saute pan over a medium flame. Add the onions, garlic and kale stems and chili pepper flakes. Saute until onions are translucent and the kale stems are beginning to soften, about 5 minutes.

Add the kale leaves, chickpeas, hot water and salt & pepper. Saute until the kale begins to wilt, about 5 minutes. Sprinkle in the cherry tomatoes and feta and toss, cook for another minute or two.

Eat as is or serve with poached eggs and toasted wholegrain bread.

Buon Appetito!

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