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 Hosted By
Ellice & Monty |
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1/4 cup extra virgin olive oil, plus a little more for drizzling |
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1/2 cup finely chopped onion |
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1 tablespoon minced garlic |
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1/3 cup freshly squeezed orange juice |
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1 teaspoon freshly grated orange zest |
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1/2 to 1 teaspoon hot red pepper flakes, to taste |
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Kosher salt and freshly ground black pepperation |
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1/4 cup shaved Parmesan cheese |
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Stem and wash the kale, shaking off excess water. In a large pot of
boiling salted water, cook the kale until tender, 5 to 10 minutes.
Drain the kale, then plunge it into a large bowl of ice water. Drain
again and, using your hands, squeeze most of the water out. The
greens don't need to be completely dry. Roughly chop the kale
and set aside.
In a small saucepan, combine the sherry and the raisins over
medium heat. Bring to a simmer, then remove from the heat and
set aside to steep for at least 10 minutes.
In a saute pan, heat the olive oil oyer medium heat. Add the
onion and cook until soft and translucent, about 4 minutes. Add
the garlic and cook until aromatic, another minute or two. Add
the kale, sherry, raisins, anchovies, orange juice and zest, and red
pepper flakes. Cover the pan, turn the heat to low, and cook until
the flavors are blended, about 10minutes. Remove the cover, raise the heat to medium-high, and boil away most of the excess liquid. Remove from heat, season with salt and pepper, then drizzle of olive oil. Top each toast with some of the greens then top with shaving of parmesan. |
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