Wednesday, August 4, 2010

Lunchtime Leftovers: Seared Kale with Lemon and Smoked Salmon

I know, I know, enough with the kale already, but I had leftovers from the last few recipes, and this turned out so ridiculously easy and delicious that I had to post it.

Smoked salmon
Leftover chopped red kale (this stayed good in the fridge for a surprisingly long time, even though it was already chopped... I think it's from four or five days ago)
Some frozen chopped onion
(if you're like me and keep some frozen on hand for quick dishes -- if not, fresh works too)
Olive oil, salt, and pepper
Crackers or flatbread ( we had ak-mak crackers on hand, which are made from stone ground wheat and just a handful of other ingredients, and which brought out the flavors in the kale)

Heat a pan over medium-high heat. When hot, toss in a few tbsp frozen onion per person and let the excess water evaporate for 10-20 seconds, stirring occasionally. Then add a little olive oil and continue to cook for a couple minutes until onion is slightly browned. Add the kale (a generous handful per person), drizzle a little more olive oil over the top, and sprinkle with a little salt and a lot of black pepper. Cook the kale for 1-2 minutes, pressing it down against the pan with the back of a spatula for a few seconds at a time, then turning it and pressing the other side down. Turn off heat, add a generous squeeze of lemon juice, stir, and serve with the crackers and smoked salmon. (To eat, make open-faced sandwiches on the crackers with the salmon and the kale on top).

No comments:

Post a Comment