Monday, October 15, 2012

Kale & Pomegranate

Kale is a relatively newly discovered vegetable for me, and although tough and fibrous to chew on sometimes, it provides nice texture when processed right.

My favourite way of preparing it is actually the easiest, and has become a staple in my fall and winter menues, often replacing fresh leaf salads: rinsing a bunch off with water, cutting them into 2-3 smaller parts, and adding to warm olive oil in a wide sauce pan. Cover immediately with the lid as it will splash hot oil around. Open occasionally to flip some of the leaves around. The bottom will become nice and crispy!
The kale in the picture is Italian kale, and it's actually not my favourite. it's a little softer to eat though, but does not turn quite as crispy as the silvery, curly kale that is more commonly found.
Once the kale is thoroughly steamed (and parts of it will become crispy and just close to burnt) - transfer to a serving bowl, drizzle with balsamic vinegar and garnish with dark red pomegranate seeds which should be in season just around now - October through November (the darker variety is sweet & sour; while the paler ones are sweet and not as flavourful). The pomegranate and balsamic vinegar give a very nice contrast to the earthy kale.
Another favourite garnish is sliced almonds - or you can add both!

What are your favourite kale recipes?

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