Kale, Catalan Style
Featuring raisins, pine nuts, and cooked greens, this is my take on a Catalan dish that’s traditionally made with spinach. I soak the raisins in brandy and add apples and ham, giving this an extra sweet-and-salty-and-boozy kick. The hearty kale is cooked through, making it nicely soft and savory. Serve this alongside grilled fish for a lighter meal or my Roast Chicken for a meal that’s extra comforting.
Ingrediënten
Serves 4 as a side
- 2 tablespoons golden raisins
- 2 tablespoons brandy
- Salt
- 3 bunches Tuscan kale thick bottom stems discarded
- 2 ounces jamón Ibérico prosciutto, or bacon, cut into thin strips
- 2 tablespoons extra-virgin olive oil
- 1 Granny Smith apple peeled and finely diced
- 2 tablespoons pine nuts
- ¼ teaspoon red pepper flakes
Instructies
- In a small bowl, soak the raisins in the brandy and 2 tablespoons water for 2 hours.
- Drain and set aside.
- Bring a large pot of water to a simmer on high heat and set a bowl of ice water next to your stove.
- Once boiling, add a pinch of salt.
- Blanch the kale by submerging it in the simmering water for 2 minutes, then immediately transfer it to the ice water to stop it from cooking further.
- Squeeze out the water, pat the kale dry, and cut it horizontally into 2-inch-wide strips.
- In a medium pan on low heat, stir together the ham and 1 tablespoon of the olive oil until the meat is crispy, about 4 minutes.
- Turn the heat to medium.
- Add the apple and pine nuts and cook, stirring frequently, until the pine nuts have begun to take on some color, about 3 minutes.
- Stir in the raisins, kale, red pepper flakes, the remaining 1 tablespoon olive oil, and a couple pinches of salt.
- Continue to cook, stirring frequently, until the kale has softened and takes on some of the sweet flavor of the apple and raisins, 7 to 10 minutes.
- Serve immediately, or at room temperature up to 1 hour later.
--------------------------------------------------------------------------------------------------
