2 - Tried it with kale - possible, but really only for kale die-hards. Turned out very kale-ey. Even used bacon fat to try and balance the flavours.
1 bunch greens (8oz) (beet tops, chard, spinach, and turnip greens), stems sliced thin, leaves cut into strips
1 small onion (4oz/115g)
¼ cup vegetable oil (olive, whatever)
Pinch of salt
½ cup stock (chicken, vegetable, whatever)
Juice from ½ lime
OPTIONAL a pinch of red pepper flakes
- Poach the onion in the oil until it becomes soft. Add the sliced stems (if there are any).
- Note that any browning at this stage is good - it will add flavour.
- Once the stems are soft add the leaves and the pinch of salt. Sautée until the leaves wilt, then add the broth. Keep stirring until a quarter of the broth has evaporated, squeeze over the lime, toss one last time, then serve immediately.
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