Kale with Pistachios

Kale with Pistachios

From Stonesoup
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Adapted from Foodist by Darya Rose. This is one of Darya’s ‘home court’ recipes which is similar to greens I cook all the time. I love Darya’s idea to leave the garlic sit and add at the end of the cooking time. Darya notes that this time increases the nutritional content of the garlic while minimising the risk of burning the garlic. Love it!

enough for 1-2
takes: 15 minutes
1 bunch kale
1 clove garlic, finely chopped
handful shelled pistachios, roasted
100g (3.5oz) cooked lentils (1/2 cup), optional

1. Wash kale well and slice into ribbons. Leave some water on the leaves to help the kale steam as it cooks. If the stems are really thick, remove the stems and just use the leaves.

2. Heat a large frying pan on a medium high heat. Add a splash of olive oil, the chopped kale and a pinch of salt. Cover with a lid and cook for a few minutes.

3. Stir and if the kale is drying out or starting to burn add a few tablespoons of water. Cover again and cook for another few minutes. Keep cooking and stirring like this until the kale is wilted.

4. Make a hole in the center of the kale, add the garlic and a splash more oil. Allow the garlic to cook for about 30 seconds then stir it into the kale.

5. Add pistachios and lentils (if using). Stir. Taste and season with extra salt and pepper if needed and serve.

Variations

carnivore – brown some chopped bacon or chorizo before adding the kale. Or serve as a side to roast or BBQ chicken, or a steak.

different greens – I’ve used purple kale in the picture but any green kale or leafy greens such as spinach or chard are great.

lemony – if the greens taste a little flat, I sometimes add a splash of lemon juice or sherry vinegar at the end.

more substantial – add more cooked lentils or other legumes such as chickpeas or beans, you could also try tossing in some cooked pasta.

different nuts – feel free to us other nuts such as almonds, cashews, brazil nuts or pine nuts.

nut-free – just replace the nuts with extra lentils or a handful of toasted sourdough breadcrumbs for extra crunch.

other ideas for tasty additions – roast chopped beets, shavings of parmesan, goats cheese, ricotta, sardines, fresh parsley, lemon zest, or aioli.

paleo (grain, legume & dairy-free) – replace lentils with poached eggs.

Waste Avoidance Strategy

kale – will keep in the fridge in a plastic bag uncooked for at least 2 weeks. Once cooked like this it will keep for a month or so in the fridge. Can be frozen both cooked or raw.

garlic – will keep for months in a dark pantry. I keep mine in a brown paper bag to avoid sprouting.

pistachios – keep them in the pantry.

lentils – uncooked keep in the pantry. Once cooked will keep a few weeks in the fridge.