Take raw kale leaves, preferably younger leaves are better because they are less leathery than the older ones. Chop the kale finely. Toss with died cherries (or currents or raisins or whatever you fancy... soaking in a little white wine plumps um up and adds a nice acidity to the mix), a tad bit of good olive oil, toasted pine nuts, shaved Parmesan (shredded or grated isn't as good).
TADAAA! So yummy!!!!!!
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DANG GIRL when you get so classy?
ReplyDeleteSweet! I want to make this with spinach because to be honest, I really still don't like kale all that much... Hannah, do you remember that crunchy green stuff at the solar power potluck at miller farm? Was that kale? and do you remember how they made it?
ReplyDeletefo sho that was kale. I thought it was delish! I actually tried to recreate it at home...I sauteed it in a lil' olive oil, a lil' sesame oil (not too much cause it can be overpowering!) and then added a tit of soy sauce and some toasted sesame seeds. Twas good! I recommend trying it!
ReplyDeleteMaybe that cray carrot hummus shelly made? weird shit.
Also...have you girls heard of St. Vincent (the musician?) I think she is stupendous, but I need someone else to agree with me before I am sure.
I, too, recreated it a few nights ago! I wasn't nearly as patient as you, though... I just stuffed some kale in a pan, poured EVOO and Bragg's all over it, and baked it at 400 for about 30 minutes... it came out great! Although a bit too salty... I'm going to use less Bragg's next time... also, we could potentially add any flavorings we want, right? I was thinking pizza flavor could be good...
ReplyDeleteThis reminds me, I had an idea for a new Haute-meal: chai. I want you to get to work on it, Hann. I'm thinking milk, cardomom, cinnamon...