Calling all Kale lovers. This curly vegetable has its roots in the brassica oleracea family and has been around for over 2,000 years. In fact, the Greeks and Romans had a steady diet of kale. I doubt they made smoothies with it, but I like to think they might have enjoyed this very dish as it includes root veggies that were around during that same time frame. Okay, I’m not really sure about the shallots, but kale and carrots were definitely around.
Say hello to one of Apollo’s favorite side dishes, kale braised in rosemary and chili spices, caramelized shallots, and streamed carrot ribbons. What I love about this dish is all the ingredients are pulled fresh from the garden with crops that last throughout the summer. Thrifty and delicious!
Prep the Veggies:
Destem and chop 8 ounces of kale and place the leaves in a salad spinner to wash and spin dry. Transfer the leaves to paper towels and pat completely dry. Peel and remove the ends from 2 medium shallots; cut into thin slices. Peel and remove the ends of 2 medium carrots. Cut into ribbons. Of course, you can save time and your fingers if you have a slicer attachment on your food processor.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat, add the sliced shallots and cook until browned.
Add the kale, carrots, 2 sprigs of rosemary that have been destemmed, 1/2 teaspoon ancho chile, and 1/2 cup vegetable stock to the pan. Increase heat to high, toss ingredients to mix. Lower heat to medium and cover for 5 minutes. Remove cover and cook until all the liquid is evaporated. Salt and pepper, to taste.
Serve this dish hot with any of your favorite summer meats. I love to serve it with barbeque chicken quarters that have been slow grilled over hot coals. Απολαύστε!
- 8 ounces fresh kale, destemmed and chopped
- 2 medium shallots, thinly sliced
- 2 medium carrots, cut into ribbons
- 2 sprigs fresh rosemary, destemmed
- 1/2 teaspoon ancho chile
- 2 tablespoon olive oil
- ½ cup vegetable stock
- Salt and pepper, to taste
Heat olive oil in a large skillet over medium-high heat, add shallots and cook until browned.
Add kale, carrots, rosemary, and ancho chile, and vegetable stock to skillet and increase heat to high and toss to mix.
Lower heat to medium and cover for 5 minutes. Remove cover and cook until all the liquid is evaporated. Season with salt and pepper to taste. Serve hot.