Quite easy, with big flavor. The sweetness of the tomatoes and mint, and the clean aromatic “whiffiness” are a great foil to the earthy kale. This dish would be fine with other kales as well as collards cut into ¼ inch ribbons.
INGREDIENTS:
1 bunch Scotch kale, stemmed and torn into bite-sized bits, squeezed, washed and spun
4-5 tomatoes (enough to yield 1½ cups), seeded and cut into ¼ inch dice
1 clove garlic, grated on a ginger grater or minced/pulverized
¼ cup tender mint leaves, finely sliced or torn into small bits
1 tablespoon high quality white-wine vinegar + 1 more
3 tablespoons olive oil + more as needed
1 medium shallot, finely diced
Salt and pepper to taste
Optional- 1-2 tablespoons of capers, rinsed and dried
METHOD:
In a non-reactive bowl, add the garlic and salt and pepper. Add 1 tablespoon vinegar and allow to macerate 5 minutes. Whisk in the 3 tablespoons olive oil. Add the tomatoes and gently fold into the vinaigrette. Keep near at hand.
Heat a large skillet over medium-high. When hot, film the pan with oil. When oil is shivering, add the shallots and toss constantly to keep from burning. As soon as the shallots turn translucent, add the kale and toss to combine with the shallots. Use tongs to turn everything together, and fold the shallot into the kale. Drizzle with the other tablespoon of vinegar and toss to coat. Season with salt and pepper.
As soon as the kale has wilted and is cooked through, but before it turns really soft, it is done. The kale should still maintain some of its original structure and have loft. Transfer to a bowl or platter.
Add the mint to the tomato mixture, and gently fold in. If using capers, add now. Spoon ½ the mixture over the kale and fold in, then top the kale with the rest of the tomato mint mixture. Serve right away. (The cool tomatoes and mint against the hot kale is a great combo.)
Serves: 4
Source: Chef Andrew E Cohen
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