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CHEF JEFF -- ONE BYTE AT A TIME: Kale with Ricotta

The following recipe is from well-known chef Mario Batali's new book, "Molto Gusto." Kale with Ricotta 1 1/2 pounds regular kale 6 tablespoons extra virgin olive oil 6 garlic cloves, thickly sliced 1 red finger chili or serrano chili, thinly slic...

chef jeff

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

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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.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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