Tuesday, April 19, 2011

Kale with Tomatoes and Goat Cheese


I've been meaning to re-create this fantastic dish we had more than a year ago at Joseph's Table in Taos. I don't know why I didn't get around to it sooner, and sadly, now that the restaurant is closed... making it at home is the only way. I didn't think I could possibly like kale more than I already do, but this was amazing.

It's a simple appetizer or side dish, to be served with bread or crackers. I think they made it with red onions and fresh red tomatoes, which gave the sauce a lovely pink color. Today I only had yellow onion and some frozen yellow pear tomatoes that I had roasted in the oven with olive oil and salt last fall, so that's what I used here. I think it turned out pretty close. Yumm.

1 Tbs olive oil
1/2 small onion, finely diced (about 1/4 cup)
1 large bunch kale
1/4 cup finely diced tomatoes (or sundried tomatoes
1/4 tsp. paprika (sweet, hot, or smoked)
2 Tbs creamy goat cheese
2 Tbs water or sherry vinegar

Cook the onion in olive oil on medium heat until soft but not browned. Roll kale leaves together and slice into thin ribbons. Add kale to the pan, turning to coat with oil, and cover. Cook about 10 minutes, until kale is thoroughly wilted. It will steam itself, and may brown slightly on the bottom. Turn heat to low and add tomatoes, paprika, and goat cheese, stirring gently until warm and creamy. Add a little water or sherry vinegar to make it more saucy, if desired. Serves 2 as an appetizer or side.
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