I don’t have one of these yet, but I do enjoy trying to figure out how to eat more kale:
Based the recipe off this. The main takeaway here is that you can sautee just about anything in a mixture of garlic + shallots/scallions/onions, butter, and white wine, and it will taste good. See the “Variations” after the actual recipe…
2 tbsp olive oil
1-2 shallots, diced, depending on how shallot-y you’re feeling that day
2 cloves garlic, chopped
1 bunch chopped kale
1 lb shrimp (I used the leftovers from shrimp and grits)
2/3 cup white wine
1 tbsp lemon juice, preferably from fresh lemon (for garnish)
1 ladle of used pasta water (saved after draining)
1 tbsp butter
1 cup freshly grated cheese (I had a four cheese blend, go with parmesan or romano) salt and pepper to taste
1 lb pasta, I used angel hair
If you’re trying
to cut down on flavor to be healthy, you can probably ditch the butter. But the butter, white wine, and lemon juice get absorbed into the kale and I pretty much just wanted a bowl of sauteed kale when I was done with this.
1. Heat the oil in your skillet, and keeping heat at medium add the garlic and shallots, cooking for 3-5 minutes.
2. Add the shrimp and cook for 2-3 minutes. I didn’t see much of a change in the shrimp I used, which were pre-cooked, so maybe turn the heat up higher at this step. If you’re using fresh shrimp cook them until they’re pink and opaque.
3. Toss in the kale, white wine, and lemon juice, and sautee for 5-7 minutes. Let the kale wilt. You should see something like this:
4. Add the butter and ladle of pasta water and stir well, cooking for 3-5 minutes, until reduced.
5. Toss the pasta with the kale and shrimp mixture, then add cheese and toss again.
If you want to riff off of these basic ingredients/methods, of course feel free to add a bit of a tomato-based sauce, which I did when I had just a bit left in the jar that I needed to use up. I still think that the best thing in this dish is the buttery-wine-lemon flavor that gets absorbed into the kale. But if you’re clearing out the fridge, your leftover pasta sauce will be a lot more useful if it’s just coloring the garlic/butter/wine sauce a bit.
Also when we were in San Fran we just sauteed a bunch of veggies and chicken in a white wine-butter-garlic sauce. I think we used zucchini, tomatoes, red onions, scallions, and spinach (or kale?). I meant to tell Jess and Andy to get shallots instead of scallions, so that’s how that happened, but it was a pretty tasty side dish for the crab.
If anyone comes up with any good variations, let me know!