Pan-Cooked Kale With Garlic and Olive Oil

2 large bunches kale (about 1 1/4 pounds total)

Salt, preferably kosher salt

2 tablespoons extra virgin olive oil

2 garlic cloves, minced

Freshly ground pepper

1. Bring a large pot of water to a boil while you stem the kale and wash the leaves in two rinses of water. Fill a bowl with ice water. When the water comes to a boil, add a generous amount of salt and the kale. Blanch for four minutes, until the kale is tender. Transfer immediately to the ice water, then drain and squeeze the water from the leaves. Chop coarsely or cut in strips.

2. Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and cook, stirring, until the garlic is fragrant, 30 to 60 seconds. Stir in the kale. Stir for a couple of minutes, until the kale is nicely seasoned with garlic and oil. Add salt and pepper to taste. Remove from the heat and serve.

Yield: Serves four

Advance preparation: The blanched greens will keep in the refrigerator for about three days.

“This soup is inspired by the Portuguese national dish caldo verde (green soup), but this version contains no chorizo sausage. I’ve added a Parmesan rind to the bouquet garni to enrich the broth.”
Advance preparation: You can make the soup through step 1 a day ahead. Bring back to a simmer, and proceed with the recipe.

“This is a healthier, pared-down version of a rich, hearty dish from the Lombardy region of Italy that normally is made with buckwheat pasta (pizzoccheri), cabbage, potatoes, and abundant butter and cheese. You can substitute Japanese soba for the pizzocheri; if you can find neither, use whole wheat fettuccine.”
Advance preparation: You can make the dish through step 2 several hours ahead. Remove from the heat, then reheat when you cook the pasta.

Advance preparation: The soup will keep for about three days in the refrigerator, but the barley will swell and absorb liquid, so you will have to add more to the pot when you reheat.

“Serve this hearty gratin as a main dish. It’s good hot or at room temperature.”
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Advance preparation: This can be made a day ahead and reheated. Or prepare the vegetables through step 1 a day ahead, and assemble the gratin the next day. It will keep for four or five days in the refrigerator.

6/24/09 — I went easy on the garlic. Also I couldn’t find hominy anywhere, so I just served it with corn.

It would probably go really well with the Mexican Corn pudding (http://www.recipething.com/recipes/show/14929).