Tuesday, May 28, 2013

Kale with Black Garlic*

*"Aged, fermented black garlic is mysteriously fruity, soft, non-pungent, slightly earthy and endlessly edible."
 AOL Food

Now that you know just a little bit about what to expect from fermented, black garlic...let's go straight to the recipe, shall we?

Kale with Black Garlic


Kale with Black Garlic
4-5 cloves black garlic, sliced (Available at Joe and Son’s Olive Oils store)
3 cloves regular garlic
1/4 white onion
2 tbsp. Joe and Son’s EVOO (I used Arbequina)

1 tsp black truffle oil (Available at Joe and Son’s Olive Oils Store)
1 tsp Joe and Son's Traditional 18 yr Balsamic Vinegar

1/2 cup water
3-4 cups kale or other dark greens
salt, red pepper flakes and black pepper to taste

In a medium saucepan, heat regular garlic and onions in the Extra Virgin Olive Oil.  After about a minute add black garlic and season with the salt, red pepper flakes and black pepper. When regular garlic and onions are translucent, add kale, truffle oil, balsamic vinegar and water.  
Cover for a few minutes to steam. Once the kale has wilted, toss it carefully to evenly distribute seasoning.   Allow the kale to steam until most of the liquid has evaporated.

Serve hot.




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