The hubby and I went to a southern style restaurant recently in Raleigh (southern food.. in the south.. I know, ground breaking). The thing about southern food is it isn’t hard to make it good (butter really) but it does take some skill to make it great. We didn’t expect to find this greatness in a kale side dish, but we sure did. It wasn’t your typical heavy southern option that you can easily become accustomed to in southern cooking, but this was a nice change of pace.
Because we can’t go out to eat there, every single night (for financial reasons and also gaining 100 lbs reasons), we recreated the dish at home. This sautéed lemony kale is a weekly side for us now, so when you make this, just plan to keep this on rotation.
- 1 medium lemon, juiced
- 1/2 cup olive oil
- 1/4 tsp. ground pepper
- 1/2 tsp salt
- 1 tsp oregano
- 1/4 cup red wine vinegar
- 2 tbs. dijon mustard
- 1 clove garlic, minced
- 1 shallot, diced
- 1 large garlic clove, minced
- 2 tbs. olive oil
- 2 bunches of kale, stripped of inedible stems (you can also use a bag of prepared kale, I do that sometimes.. great short cut)
- squirt of chicken stock
- Mix all the vinaigrette ingredients together in a mason jar and shake vigorously. Set aside.
- Heat oil in a deep pot; add garlic and shallots.
- Add in kale slowly, a little bit at a time (it will pop a little because of the water content).
- Add a squirt (maybe 1/8 cup) of chicken stock so nothing burns.
- Keep folding the newer kale towards the bottom, pulling the softer kale to the top.
- Before it totally cooks down, pull of heat and drizzle with vinaigrette. (you should have quit a bit left over, so start small and add as needed).
- Add a pinch of salt and toss all together.
- Serve warm