Nutritional Analysis per serving (2 servings)Powered by
Nothing could be simpler, or better for you: curly kale leaves stripped of large stalks, quickly wilted in simmering water, then tossed with extra-virgin olive oil, lemon zest, and red pepper flakes.
Adapted from “Vegetarian Cooking for Everyone” by Deborah Madison
1In a large skillet, bring the water to a boil.
2Add 1 teaspoon of the salt and the kale leaves. Simmer, uncovered, turning the leaves with tongs until all are tender, about 10 minutes.
3Drain the leaves in a colander, quickly pressing out any excess water with the back of a large wooden spoon.
4Transfer the kale to a warmed bowl, add the oil, remaining 1/2 teaspoon of salt, lemon zest, and red pepper flakes and toss well to coat. Taste and season with additional salt if needed. Serve with the lemon wedges.
Chef Theo Friedman's dinners center around multi-course, intimate, and experimental pop-up experiences. He brings new perspectives to food by being inspired by artists, ingredients, and the passionate diners who attend his one-of-a-kind events. In honor of Chef Theo's partnership with Stella Artois, he takes advantage of Union Square Greenmarket's and North Brooklyn Farms' fresh produce to create the ultimate end of summer menu.
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