Wednesday, January 08, 2014

Baby Kale with Garlic and Shallots

Given a choice between organic baby spinach and organic baby kale, which would you choose?


I am always with kale if given a choice, not to say that I have forsaken organic baby spinach but there is definitely less chances that organic baby kale will pop out in the grocery stores so I just make use of every opportunity.

Some may not enjoy kale due to the stronger bitter taste compared to spinach but it is actually this bitter taste that is alluring to me. For those of you who are still trying to accept kale, baby kale might be the first step you can take. The leaves and stems are much more tender than kale, and it is milder in taste too.

With baby kale, cooking takes even shorter time, in a matter of 5 minutes or less. The leaves will be perfectly tender!





Sauteed Organic Baby Kale with Garlic and Shallots
Fry 1 small shallot thinly sliced, till browned and caramelized. Dish out the shallots but retain the shallot oil. Add 1 clove garlic finely minced saute for 1 min, then add baby kale and saute till baby kale soften. Add the fried shallots back to the mixture and mix well. Turn off the heat, salt and ground white pepper to taste. Serve with steamed rice or noodles.

You can also toss them into Heirloom Tomatoes Baby Kale Pasta salad and enjoy the tasty flavors of fried shallots in the pasta dish.


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