2 cups (1-inch) chopped kale stems (or other ribs of any leafy vegetable
tops, such as chard, collards, or beets)
4 tablespoons olive oil
1 cup wrinkled imperfect blueberries
1 cup finely chopped scraps (stems and leaves) of fresh herbs (parsley,
cilantro, mint, rosemary, dill, tarragon)
1 clove garlic, finely minced
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
1/4 cup chopped lightly pickled condiment of your choice (like Pickled Rose
Petals on page 265 of the book)
Freshly ground black pepper, to taste
Toasted bread (like Day-Old Charred Garlic Bread on page 154 of the book)
How to Make It
Brush the kale stems with 1 tablespoon of the oil and sprinkle with 1/4 teaspoon salt. Heat a dry cast iron skillet over high heat. Add the kale stems and sear for 5 minutes, until lightly browned and softened.
In a medium bowl, combine the seared ribs with the remaining 3 tablespoons olive oil, the blueberries, herb stems, garlic, lemon zest, lemon juice, and pickles. Add salt and pepper to taste. Serve on top of toasted bread.
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