Kale with Panfried Walnuts
yield: Makes 8 servings
active time: 20 min
total time: 30 min
Ingredients
• 3 pounds kale
• 1 cup chopped walnuts (3 1/2 ounces)
• 3 tablespoons vegetable oil
• 2 garlic cloves, finely chopped
Preparation
Tear kale into large pieces, discarding stems and center ribs, steam until tender but not limp, about 6 minutes.
Cook walnuts in oil in a large 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.
Serve warm or at room temperature.
—
The recipe calls for vegetable oil, but I used olive oil and it worked fine. I did keep my heat down, of course. The second time I made it I reduced my oil considerably and stirred constantly. I guess the nuts absorbed the oil because it seemed like I was cooking the walnuts in a dry skillet, but it worked fine. If you are not trying to cut back on fats, I would go ahead and use the whole amount, though. The little bit of walnut flavored oil on the kale when you toss it in is good.
Also, I doubt if i had 3 pounds of kale. I had a large bunch as sold in the store. I used the full measure of walnuts and garlic, though.