Sometimes even our best intentions can lead us horribly awry. I guess it's usually our best intentions that lead us horribly awry isn't it? I made this as a side dish a little while ago and I wanted to make it special. Our daughter is extremely fond of sour flavors. She gets it from both of us - neither of us can really be described as having an overdeveloped sweet tooth. The main course was citrus-focussed and I wanted the side dish to complement it. I think that I might have gone a little overboard. I'd purchased some blood oranges for her to eat and of course they never got eaten, so I wanted to use them up. I put them into this dish.
I'm not generally a fan of adding sugar to... well, anything, but especially savory dishes. In this case I think a little bit of honey might not have been misplaced. I couldn't really eat much of this. Oh well. Better luck next time. I might be the only one who had this problem, since my husband actually had seconds, but I don't think I'll be trying this again.
Super-Citrus Kale (serves 4; approx. $1.35/serving)
1 tablespoon olive oil
1 bunch kale, finely chopped
9 cloves garlic, crushed
2 blood oranges
2 lemons
Equipment:
- Vegetable peeler
- Juicer
- Wok or saute pan
- Use the vegetable peeler to peel the zest from the citrus fruits. Slice the zest into thin strips.
- Use the juicer to get the juice from the citrus fruits. You probably didn't need me to tell you that...
- Heat the oil int he wok.
- Add the garlic and the zest strips. Saute until fragrant.
- Add the kale. Saute until beginning to wilt.
- Add the juice and bring to a boil. Boil until the zest is soft and the kale has reached a desirable degree of tenderness.
- Serve.
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