Monday, January 12, 2009
I've really grown to love Kale. This winter veggie is in the cabbage family and is related to some of my other favorites including broccoli, brussels sprout, cauliflower and collard greens. People (such as my mom) cannot stand any of these veggies but I think that's just because they have a bad reputation. The veggies don't require much and are quite versatile. You can boil, saute, steam, roast, bake and broil them. They can be used in delicious soups and add texture as any side dish. Go on and give them another shot.
In this case, I sauteed and broiled kale to make as a side for our Harrisa Chicken and Cheese Grits for an easy weeknight dinner.
Kale with Walnuts and Parmesan
1 bunch of Kale (green or black) chopped
1/2 cup of walnuts (I used fresh ones from our ranch) Add more if you'd like
1/4 cup of Parmesan
3 tablespoons of Olive Oil
Salt and pepper to season
Turn oven to broil.
Add olive oil and kale to pan on medium heat. Saute for 6 minutes. Add walnuts and stir for 1 minutes. Remove pan from heat and put kale mixture in a baking pan. Cover with Parmesan cheese and place under broiler until golden brown about 45 seconds.