KALE WITH SAUTEED APPLE AND ONION
Active time: 15 min Start to finish: 15 min
1 Granny Smith apple
2 tablespoons olive oil
1 medium onion, cut into 1/4-inch wedges
1/4 teaspoon curry powder
Bunch of kale, tough stems and ribs removed and leaves coarsely chopped
1/2 cup water
Peel, quarter, and core apple, then cut into 1/4-inch-thick wedges.
Heat oil in a 5-quart pot over moderately high heat until hot but
not smoking, then sauté onion, stirring occasionally, until golden.
Add apple and curry powder and sauté, stirring, until apple is almost
tender, about 2 minutes.
Add kale and water and cook, covered, stirring occasionally, until kale
is tender and most of liquid is evaporated, about 5 minutes.
Season with salt.
Makes 2 servings.
ROASTED POTATOES, SHALLOTS, AND KALE WITH CARAMELIZED GARLIC DRESSING
This takes a lot of prep, but it is very good.
Roasted garlic produces a rich dressing using very little oil.
1 pound small red potatoes (preferably about 1 inch in diameter)
1/2 pound shallots, cut lengthwise into eighths (about 1 1/2 cups)
Small onions will work, too.
1 tablespoon olive oil
4 large garlic cloves, unpeeled
1/4 pound kale (about 1 small bunch), rinsed and stems and tough ribs discarded
1 teaspoon red-wine vinegar
Preheat oven to 450°F.
Quarter potatoes and in a bowl toss with shallots,
1 1/2 teaspoons oil, and salt and pepper to taste.
Transfer mixture to a shallow baking pan.
Wrap garlic tightly in foil and put in pan with potatoes.
In a large bowl toss kale with remaining 1 1/2 teaspoons oil
and salt and pepper to taste until combined well. Arrange kale
in one layer in another shallow baking pan.
Roast kale, potato mixture, and garlic in middle
and bottom thirds of oven, switching position of pans
in oven halfway through roasting and stirring vegetables
occasionally, until potato mixture is golden brown and tender,
kale is crisp, and garlic is soft, about 15 minutes.
Transfer vegetables (except garlic) to a bowl and season
with salt and pepper. Carefully remove garlic from foil and peel.
In small bowl with a fork mash garlic with vinegar until
smooth and season with salt and pepper. Add dressing to
vegetables and toss. Potatoes may be made 4 hours ahead.
Serve potatoes hot or at room temperature.
Makes 3-4 Servings.