When earthy greens are tossed with a walnut- and garlic-scented oil and lots of crunchy nuts, they taste delightfully new.
Kale can be boiled (and excess liquid pressed out) 1 day ahead and chilled. Reheat before serving.
Recipe information
Total Time
30 min
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Tear kale into large pieces, then cook in a large pot of well-salted boiling water, uncovered, until tender, about 6 minutes. Drain kale, and, when cool enough to handle, press out excess liquid.
Step 2
Cook walnuts in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until pale golden, about 5 minutes. Stir in garlic and cook, stirring, until very fragrant, about 1 minute. Add kale and salt and pepper to taste and cook, tossing, until heated through.
Step 3
Serve kale warm or at room temperature.
What to drink:
Step 4
Josmeyer Les Folastries
Gewürztraminer '05
