Kale has become the trendy vegetable this year because of its health benefits as well as its flavor, which filled with dark green goodness.
This recipe comes from “Hawai’i’s Holiday Cookbook” (Mutual Publishing, $16.95) and is listed under its Thanksgiving section. If you have started auditioning recipes for your holiday meal this year, give this one a try. It’s easy and would add color to a largely brown meal.
Kale with Fried Shallot Rings
2 pounds kale or other dark leafy greens, wash and trimmed (see note)
1/2 cup vegetable oil
6 to 8 large shallots, peeled and thinly sliced into rings
Salt, to taste
Pepper, to taste
2 tablespoons lemon juice
Bring a large pot of water to a boil. Add greens and cook until they wilt, 8 to 10 minutes. Plunge into ice water to stop cooking, then drain well, pressing out any moisture. (Cooked greens may be refrigerated a couple of days.)
Heat oil in shallow skillet on high. Reduce heat, add shallots and fry, stirring until uniformly golden. Drain on paper towels. Sprinkle with salt and pepper. Reserve oil. (Shallots and oil will keep a couple of days tightly sealed.)
Chop kale. Heat 1 tablespoon shallot oil in skillet on medium-high. Toss greens in skillet until warmed through. Taste and season with salt and pepper; toss with lemon juice and top with fried shallots.
Note: Any leafy green may be used — spinach, kale, chard, collards, beet leaves, etc. Cook the stems, too; add them to the boiling water a few minutes before the leaves.
Makes 8 servings.
From “Hawai’i’s Holiday Cookbook” by Muriel Miura and Betty Shimabukuro