Kale with Smoked Salt and Goat Cheese
From Vegetable Literacy by Deborah Madison
Here’s a dish of kale I really like. The secret? Smoked salt, tangy goat cheese and some crunchy bread crumbs. I often like vegetables over toast for dinner, but this time I turned the bread into crumbs and crisped them in olive oil for a different effect.
Serves 2, modestly
1 hefty bunch kale, about a pound, any variety
2 tablespoons robust olive oil (such as Tuscan or Mission), plus more to finish
1 small onion, finely diced
2 cloves garlic, crushed
Smoked salt and freshly ground pepper
Fresh bread crumbs made from a large slice of country bread, crisped in olive oil
Apple cider vinegar, to finish
Pull or slice the leaves of kale from their ropy stems and discard the stems. Bring a large pot of water to a boil and add sea salt and the kale. Cook until tender, about 8 minutes. Be sure to taste frequently so that you don’t overcook it. Drain, then chop the leaves coarsely.
Heat the oil in a skillet over medium high heat. Add the onion and cook, stirring frequently, until softened, 7 to 10 minutes. Add the garlic during the last minute, then add the kale. Toss well and continue cooking until it’s heated through. Taste and season with smoked salt and plenty of pepper.
Pile the kale onto 2 plates. Crumble the goat cheese over the top, then drizzle with oil and add a pinch more smoked salt. Finally, cover with a shower of bread crumbs and serve the vinegar on the side.
For another yummy vegetarian recipe by Deborah Madison, click here!