vegansaurus!

11/18/2011

Ubuntu’s Braised and Raw Black Kale Salad recipe!  »

Ubuntu's chef Aaron London has a side dish for us for Thanksgiving! IT’S EXCLUSIVE (I think, maybe not) and DELICIOUS (this is for sure a fact) and something we can all make and serve to our family so they don’t die from butter and lard consumption on the big day. Happy holidays!

Ingredients
4 bunches of kale, pulled from stem and washed
2 onions, peeled and thinly sliced
3 lemons
3 cloves garlic, grated on a microplane
½ tsp. red pepper flakes
½ cup extra Virgin Olive Oil
cup golden raisins
cup cooking sherry
½ cup pine nuts, toasted at 325 F for 10 to 12 minutes
2 tsp. balsamic vinegar
Vegan parmesan cheese substitute, i.e. Parma
Salt and pepper to taste

Instructions
Sweat the onions over low heat in a heavy bottomed pot in ¼ cup olive oil until translucent. Add the garlic and chili flake and continue to cook while stirring until the raw garlic smell is gone.

Add three bunches of kale to the pot and stir until well coated with the oil and onion mixture. Add in ½ cup water and place a tight-fitting lid on the pot. Continue to cook over low heat, stirring occasionally for approximately one hour, until the kale is braised and very tender.

Place the raisins in a small pot with the sherry, and cook on low heat, while stirring, until the raisins are plumped and tender. Then place them in a bowl and add the balsamic, pine nuts, zest and juice of 1 lemon, ¼ cup olive oil, and reserve.

Use a sharp knife to slice your remaining kale into thin ribbons, and toss this with the juice and zest of two lemons. Hold this in the refrigerator for up to 20 minutes.

Once your kale is braised, and the other steps are done, run a knife a few times through the braised kale; you don’t want to chop it too much, just get it into more manageable-sized pieces.

Lay the braised kale out on either a large platter, or individual dishes, and drizzle with some of your pine nut vinaigrette, then top with the raw kale and the remaining vinaigrette. Finally, top the dish with as much vegan parmesan-substitute as you like.

    Serves six. This dish can be eaten as is, and is also very nice served over red quinoa.

    Here is what it could maybe look like, even though it’s an entirely different recipe:

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