CHEF JEFF — ONE BYTE AT A TIME: Kale with RicottaThe following recipe is from well-known chef Mario Batali’s new book, “Molto Gusto.”
By: Herald Staff Report,
The following recipe is from well-known chef Mario Batali’s new book, “Molto Gusto.”
Kale with Ricotta
1½ pounds regular kale
6 tablespoons extra virgin olive oil
6 garlic cloves, thickly sliced
1 red finger chili or serrano chili, thinly sliced
Maldon or other flaky sea salt
¾ cup fresh ricotta
Trim kale, removing tough stems and ribs and coarsely chop it. Combine 2 tablespoons of oil, garlic and chili in large pot, add kale and saute over medium-high heat for about 5 minutes, until it is beginning to wilt. Season with salt, add ¾ cup water, cover, and cook until kale is tender, 15 to 20 minutes. Drain and let cool slightly. Meanwhile, put ricotta in small bowl and whisk in remaining ¼ cup oil. If necessary, whisk in up to 2 tablespoons of warm water to loosen the consistency. Spread ricotta on serving plate, spoon kale over it and serve.
Yield: Serves 6.
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