Allyson, a fellow Roxbury Farm member, left this kale recipe for me in a post’s comments a few weeks ago. It’s great, and very simple. It also had me making my own fresh breadcrumbs for the first time — I’d never done that before. (I just pulsed two end slices of whole wheat bread in my food processor until I had fluffy crumbs.)
To make this dish, cut the middle stems out of a large bunch of kale leaves, and wash them thoroughly. Boil a large pot of water and drop the kale in, blanching them for about a minute; remove them quickly and run them under cold water. Even better, dunk them in an ice bath (I didn’t go that far, and it still worked nicely). Let the kale drain and set it aside. Toast the breadcrumbs (a generous handful worth) in olive oil in a large saute pan. Let them get crispy, then set them aside. Wipe out the pan, add a little more olive oil, and add a several cloves of minced garlic. Saute for a minute or so over medium low heat, then add a couple of teaspoons of good paprika. (Allyson uses a Spanish smoked paprika, mine is Hungarian hot.) Add the well-drained kale (you can squeeze the water out, too) to the pan, raise the heat a bit, and cook until it’s all warmed through. Toss with the breadcrumbs and serve. You can season with salt and pepper if you like.
I found that the garlic really cut the bitterness of the kale, and the toasted breadcrumbs were a decadent topping to what could otherwise feel like an “eat your greens!” boring but healthy dish. I loved this preparation, though J. thought I’d put in too many breadcrumbs. I couldn’t convince the boys to try it, but I will make it again. That is, when I’m not busy roasting my kale. Thanks again, Allyson!