BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

KALE & GARLIC, PISTACHIO BALSAMIC CURRANTS

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Ingredients:

  • 2 heads kale, cleaned and cut julienne

  • 3 heads garlic, sprout removed, sliced
  • 2 tablespoons EVOO
  • Salt to season

    Garnish with

  • 4 tablespoons currents, that have been soaked in 2 tablespoons balsamic vinegar
  • 4 tablespoons pistachio nuts

Method:

Clean Kale close to service and cut into chiffonade or ribbon cut. Place EVOO into pan over medium heat. Add garlic and let it cook until it starts to drag in the pan indicating it is releasing sugars. Garlic should not brown. Add the Kale in two or three additions, but not all at once. This will give you opportunity retain an al dente texture. Add salt while cooking to coax flavor from the kale. It should be done when all is the bright green color. Serve immediately garnished with balsamic currents and pistachio nuts.






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