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The secret to the outcome uses 2 ingredients that you may not have readily available in your pantry so I offer up some substitutions to keep you from having to forage to find these items.
1 Large bunch of kale, tough ribs & stems removed and cut in ribbons Olive oil 1T Smoked Chili oil (or regular olive oil and a bit of any chili paste, or any chili infused oil and a dash of spoked paprika for that smoky flavor) 1/4 c Mango balsamic vinegar (or another sweet vinegar like fig vinegar or balsamic with a dash of sugar or honey) salt 1 T toasted pine nuts (optional) Saute kale in a large skillet over medium heat with a drizzle of olive oil until very wilted, about 8 minutes. Pour over chili oil and continue stirring. Use enough chili oil to suit your heat profile. Add a small amount of salt after the kale is totally wilted down then give a generous splash of the vinegar. This will also deglaze the pan. Continue to cook until the vinegar is evaporated and the kale becomes slightly sticky, about 2-5 minutes. Serve with a sprinkle of toasted pine nuts over top before serving. The slight crunch is perfect with the kale.
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Greetings!Mariann Taylor here of Taylor Kitchen. My husband and I created this site, Pinterest and Instagram accounts, and affiliated YouTube channel as an outlet for one of my passions....cooking. I love to cook and my husband, Tim, is a willing participant in my culinary escapades, as well as chief taste tester. We hope you'll join us, try some TaylorKitchen creations and like and subscribe to our YouTube channel. Categories
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February 2025
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