Sautéed Kale With Lime Pickle Recipes

SAUTEED KALE

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

SAUTéED KALE

Steps:

• Heat olive oil in a large sauté pan set over medium-high heat until it shimmers. Add garlic, and cook until soft.
• Add kale to the pan, turn the heat to high and add the stock. Use a spoon to toss the greens in the oil and stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quite green. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes. Season to taste with salt and peppers, add vinegar and toss to combine.

SAUTEED KALE WITH GARLIC

Steps:

• Cook 5 sliced garlic cloves in 1/4 cup olive oil in a pot over medium-low heat until sizzling, 1 minute. Add 1 pound chopped kale and stir until wilted, 3 to 5 minutes. Increase the heat to medium. Add 2 tablespoons cider vinegar, 1/2 teaspoon kosher salt and a pinch of red pepper flakes. Cook, stirring, until tender, 5 minutes.

SAUTEED SKATE WITH INDIAN LIME PICKLE

Steps:

• Start by making the lime pickle puree. Place the lime pickle, lemon juice, olive oil, and water in a blender and blend until smooth.
• Clean Swiss chard by removing tough stems and then thoroughly rinsing in cold water to remove all sand and grit. Blanch the chard in salted boiling water until very tender, remove and shock in very cold water. Remove from water and squeeze the cooked chard until most of the water is removed.
• In a hot pan, add bacon and allow some of the fat to render out then add shallots and butter and sweat shallot until they?re translucent. Add the pickled ramps and Swiss chard and heat. While stirring the chard, add the lime pickle puree and lemon zest. Cream the ingredients together and season with salt and pepper.
• To make the onion soubise, add the butter, Vidalia onion, and salt and pepper to a non-reactive pan. Cook slowly, uncovered, until onions are tender and the liquid from the onions and butter has reduced.
• To make the sauce, add butter to a hot pan and cook it until it is melted but before it browns. Add the tomato, salt and pepper. Finish with lemon juice.
• Season skate with salt and pepper and place skin side down in a smoking pan with the corn oil. Place a flat weighted object or your hands on the fish until it?s flat. Adjust heat to a medium-low and cook until the skate is three-quarters cooked. Season top of the fish with salt and pepper, flip, and continue to cook for a few more seconds.
• Plating: Place some Swiss chard in the center of the plate. Place skate on the chard and, alternating skate and chard, layer in a high pile. Drizzle the sauce over the fish, top with a small pile of onion soubise, and garnish with chives.