Slow Cooked Kale Bowl

Michael deserves all the credit for developing this dish (of my dreams). I literally think I could eat slow cooked dino kale every day of the week – especially when cooked like this, with onions, garlic, fresh rosemary (the key!) and a dash of red pepper flakes. It’s the ultimate topping for any type of grain in your bowl – be it wheat berries, which is our favorite + available locally, rice, quinoa or pasta – and it works wonderfully with just about any vegetables on the side. All in all, it’s the easiest meal to adjust based on the time of year. We still have tomatoes aplenty in our garden, and the combination between the slight acidity of those and the sweet-spicy of the kale is perfect. Once the tomatoes say goodbye for this year, I bet we’ll stir in broccoli florets instead – or maybe parsnip wedges.

The trick to the perfect dino kale is… well, following the instructions and not skipping a step! The blanching is necessary, since it’ll remove all traces of bitterness, and the relatively long cooking time is what gives this dish its deep and rich flavor. You’ll need an armful of kale to begin with, since it’ll shrink significantly as you prepare it, so don’t be fazed by the amounts listed below. I think that’s about it. Oh no, one more thing: you might turn almost giddy when stirring around the onions and the rosemary twigs in the beginning. The scent is out of this world and I wish I could capture it in a jar. That’s all. Let us know what you think!

För recept på svenska, klicka här: Bowl med rosmarinstekt svartkål och mathavre

Serves 2

2 pounds dino kale
2 cups wheat berries
4 tablespoons olive oil
1 medium onion, chopped
1 teaspoon red pepper flakes
1 (big) rosemary twig (we’re talking 8-10” long)
2 garlic cloves, finely chopped
1 tablespoon maple syrup
1/2 pound cherry tomatoes, halved
2 eggs
Salt, black pepper

Bring a large pot of water to a boil. De-stem the kale and rinse the leaves, and when the water is boiling, blanch the leaves for a few minutes. Drain in a colander, and when cooled off enough, squeeze out all the excess liquid (be careful here – it’s easy to burn your fingers when the water from the center is coming out). Roughly chop and set aside. Heat up the olive oil in a heavy bottomed pot (we use an enameled cast iron dutch oven) and cook the onions, rosemary (the whole twig goes in), red pepper flakes and 1/2 tsp salt over medium-low heat for about 10 min, stirring frequently. Add in the garlic and let cook for another few minutes, before stirring in the kale. Make sure to break up any clusters of leaves. Reduce the heat to low, and cook – uncovered – for 30-35 min, stirring every so often.

As the kale is cooking, prepare the wheat berries by bringing scant 3 cups of water and 1 tsp of salt to a boil, and then add the grains. Let cook over low heat, covered, for about 15 min or until the water is absorbed and the consistency is soft but still retains a bite. Stir in a splash of olive oil and a grind of black pepper before mixing in the tomatoes and setting it aside, covered. When the kale is looking almost black in color and the volume has reduced significantly, turn off the heat. Remove the rosemary twig, stir in maple syrup and adjust the seasoning (roughly 1/4-1/2 tsp salt is usually needed). Fry eggs in a pan until desired level of consistency. In large bowls, place a generous layer of wheat berries and tomatoes, topped by kale and an egg. Serve immediately.

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