This Kale with Parmesan and Macadamia Nuts could be my favorite side right now. If you read this blog regularly, you may recognize that I am a big fan of kale for many reasons. But when you combine kale with just enough white wine, butter, cheese and nuts, you take kale from Superfood to f$Kn kick-A$$ superfood status (F.K.A.S.S.). Or at least, that was what I was going for here.
I am generally of the belief that everything thing tastes a bit better with white wine. This dish is no exception and proves the point. Kale is inherently a tough and sometimes bitter vegetable.
The wine (whatever leftover varietal you happen to have in the fridge) softens the edges quite nicely.
The butter does what it always does. No need to say more. Other than use it for taste and sparingly. The parmesan adds a salty and rich element that balances the flavor.
Finally, the macadamia nuts give you a touch of sweet and a depth that is rather divine. I realize one should not get this excited over a mere side dish, but I believe in making the side dish not just there to get your veggies in, but to devour. Devour away.
Kale with Parmesan and Macadamia Nuts
Author: Julie du Pont
Recipe type: Side
Prep time: 5 mins Cook time: 9 mins Total time: 14 mins
Serves: 4
Ingredients
1 tbsp butter
1 bunch of curly green kale, chopped and stems removed
¼ cup white wine
½ tbsp butter (optional)
¼ cup of macadamia nuts
2 tsp parmesan
Salt and pepper to taste
Instructions
Melt a tbsp of butter in a large frying pan.
When butter begins to sizzle add the chopped kale and saute for 5-7 minutes until kale softens and begins to wilt, but does not lose its green color.
Add white wine and saute until wine evaporates.
Add additional butter, nuts and parmesan to the pan and toss until evenly distributed.
Julie du Pont is a Darien resident, mom and lawyer. She blogs about food and entertaining at weekendtable.com.
