The key to making a plain green vegetable worthy of an entire meal is
adding something with protein or fat (preferably both). Nuts work
perfectly, as do any kind of beans or lentils. This recipe calls for
pecans, which are wonderful, but I usually use roasted pistachio nuts
since they don’t need to be chopped. I was out of pistachios today since
I ate so much kale last week (these things happen).
For me this meal is a perfect lunch. Alternatively you can serve it
as a side dish and it can serve a few people. If you would like a little
more substance serve it with
lentils and
brown rice or
quinoa. I will sometimes have sardines or smoked mackerel or trout on the side.
Super Easy Kale With Pecans Recipe
Serves 1-3 people. 10 minutes.
Ingredients:
- 1 bunch kale or chard
- 1/4 cup chopped pecans or pistachios
- Extra virgin olive oil
- 1 garlic clove, minced
- Sea salt to taste
Start by mincing your garlic, just to make it
a tiny bit healthier.
Rinse your greens and place them all on a cutting board oriented in the
same direction. If the leaves have very thick stems you may want to
remove them as
explained here. Personally I buy greens that are fresh and tender enough that I rarely bother removing stems.
Pile the greens on top of each other. Starting at the tip of the
leaves, cut 1 inch strips until you have cut the entire bunch. If you
are using Tuscan or red Russian kale, a lot less chopping is necessary
because the leaves are thin and only need be cut in one direction. If
your leaves are wide, cut them into 1-2 inch squares. It’s okay if your
greens are still wet, the water will help them steam.
Using a pan with tall sides and a lid, add the nuts and turn it on
medium heat. Lightly toast the nuts, stirring regularly with tongs.
After 2-3 minutes, add olive oil to the pan and allow it to heat up. Add
your chopped greens to the pan, sprinkle generously with sea salt and
toss with tongs. Cover.
Stir the greens occasionally so they don’t burn, always replacing the
lid after stirring. Continue cooking the greens as they wilt and turn
dark green. If they start to burn lower the heat, add 1-2 tbsp of water
and cover again to steam.
Kale is done cooking when it is dark green and the stems are tender.
Unlike spinach, it is very difficult to over-cook kale because it
retains its crispness very well. Before turning off the heat, use tongs
to clear a space in the center of the pan and add your minced garlic in
a single layer. Allow the garlic to cook until it becomes fragrant,
about 30 seconds, then mix it up with the kale and nuts. Add half cup of
beans or lentils at this point if desired.
Continue to cook greens uncovered for another minute or two. Taste
test a leaf for saltiness and adjust to taste (be careful if you are
using chard, it is naturally salty and easy to over-season).
Serve immediately.
Who loves kale as much as I do?
