Wednesday, January 12, 2011
The Best Kale Dish You've Ever Made
The funny thing is, the original recipe called for crushed coriander seed. For reasons unknown, I read "cardamom," and duly crushed cardamom seed and sprinkled it in at the appointed time. The round, sweet, spicy, exotic flavor seemed to fuse the kale and apples and onions in a wondrous waltz of taste.
I didn't notice until sitting down here with the recipe that it called for coriander seed.
Sometimes a mistake can be wonderful.
The photo I took before we dug in, however, is best forgotten. The sunrise above, looking east from our home, is much more attractive, if tangential to the food theme. Trust me.
KALE WITH APPLES AND CARDAMOM
From The Smart Palate, tweaked a bit
My bunch of kale was rather small, so this recipe made about two very hearty servings (or four smaller ones). If you use a large bunch of kale, you'll want to increase the olive oil and perhaps use a large onion and a second apple, and increase the spices a bit.
1 tablespoon olive oil
1 small onion, peeled, halved and sliced thinly
1 apple, peeled, cored and sliced thinly
Salt and pepper
1/2 teaspoon crushed cardamom
1/4 teaspoon crushed red pepper flakes
1 bunch kale (I used Lacinato, aka Black Tuscan), washed, cut from center ribs, then sliced thinly
In large skillet with a lid, heat olive oil over medium heat. Toss in the onion and apple, and sprinkle all with salt and pepper. Saute for a minute or so, reduce heat to low, cover and cook until apple and onion begin to sweat (sorry, I just learned that culinary term a bit ago and keep wanting to use it), about 5 to 8 minutes. Add a little water if necessary to keep things from sticking.
Sprinkle cardamom and crushed red pepper over the apple mixture and stir it in, then stir in the kale. Cover and cook for about 10 minutes, or until kale reaches the consistency you like.
An amazing dish.
Makes 2 to 4 servings, depending on size of your kale bunch