Louisa Enright's Blog

Mainely Tipping Points

Turkey Tracks: Delicious!!! Massaged Kale

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Turkey Tracks:  October 30, 2012

Massaged Kale

Well, you are in for a real treat.

Don’t hesitate for a moment to make Georgeanne Davis’s “Massaged Kale” recipe–which appeared in one of our local papers, THE FREE PRESS, last week.  She also included a Chocolate Beet Cake and Squash-Filled Potstickers, so I’m including the whole citation so you can read the column “Home & Garden” for yourselves: http://www.freepressonline.com/main.asp?SectionID=50&SubSectionID=72&ArticleID=22592.

Son Bryan is here visiting–actually he’s trapped here due to the strange storm calledSandy, which has cancelled most flights along the East Coast–so we made Massaged Kale–with lamb loin chops and the roasted veggie dish I love to make when it’s time to pick the green tomatoes.  I wrote about this recipe last year and you can find it under the recipe tab on the right sidebar.  Basically you roast cup up green tomatoes, a deep sweet squash like a Buttercup, some fresh potatoes, some onion–all garnished with fresh rosemary, garlic, salt, and olive oil.  The sour tomatoes work beautifully with the sweetness of the squash, and I look forward to this dish each fall.

John, Bryan, and I all loved the Massaged Kale, and John doesn’t even like kale very much.  The tiny bit we had left over was very good the next night as well–and I shared it between the three of us.

Plus, it’s easy to make.  You just wash the kale (I used enough from the garden to fill a big bowl–Davis recommends two bunches of kale) and tear it into bite-sized pieces–leaving out the stalk and tough stems.  Mix up the following and pour it over the leaves.  Then start to rub the leaves–kneading them–with your hands–until they get shiny/glossy and have reduced by half.  This part only takes a very few minutes–maybe 5 or less.

I think sauteed pine nuts sprinkled over the top would be good, too.  Or, toasted walnuts.  This plain base would also be good for sandwiches or further worked into a pesto, as Davis notes.

1/2 cup grated Parmesan cheese

1/3 cup olive oil

1/4 cup lemon juice–I just used the juice of one lemon

3 large garlic cloves, minced–it might be nice to grind them down to a paste with the blade of your knife and a bit of good Sea Salt

1 Tablespoon soy sauce

1 minced anchovy fillet (I keep a tube of anchovy paste on hand and used that so I didn’t have to open a bottle just for one fillet)

Sea salt and pepper–go slow with added salt as the soy sauce and Parmesan cheese are also salty and I almost got my batch too salty…


Written by louisaenright

October 30, 2012 at 3:52 pm

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