Whenever I’m feeling stuck on creative cooking inspiration, I just need to think back to one of our many visits to Just a Taste. I’m constantly inspired by their menu and I don’t think we’ve ever had a tapas there that was anything less than ‘great.’
We took Cordelia there a few weeks ago when she was in town, and ordered the winter greens braised in butter and tossed with white beans, walnuts and gorgonzola cheese. As our forks fought for the last savory bite, she pleaded with me to figure out how they were cooked so that she could make them at home. I’m always up for a challenge like that!
I’m fairly certain my version has a lot less butter than the restaurant dish, but isn’t that the way these things always go?
This kale, braised in both water and butter, makes a great side dish. If you don't have any kale, you could also use collard greens or another winter green.
- 1 large bunch of kale
- 2 cups water
- 1/2 cup unsalted butter (1 stick)
- 2/3 cup chopped walnuts
- 1/3 cup grated Parmesan cheese
- Chop the kale into two-inch pieces. Combine the kale and 1 cup water in a large Dutch oven, cover and heat on the stove over medium-low to steam the kale.
- When the kale is wilted and tender, cube 2 tablespoons of the butter and add them to the kale, covering the Dutch oven again.
- Once the butter has melted, stir the kale and add the rest of the water. Simmer, uncovered, until the water is gone.
- Cube and add the rest of the butter, stirring until melted.
- Toss the kale with the walnuts and Parmesan. Serve warm.