Monday, January 23, 2012

Kale and Broccolini with Pecorino Romano and Red Pepper Flakes

All images © Valery Rizzo

I have been trying to keep it light and simple these days and with lots of vegetables. For the last six months I have been on a kale kick, which is not a bad thing to be hooked on and I found beautiful broccolini at The Park Slope Coop. It's really easy to prepare and can be devoured for lunch or dinner. I have it as a main dish and I skip the blanching of the broccolini. I don't understand the obsession with blanching, the characteristic of the broccolini is the bitter taste, which I enjoy. If you boil it in a larger deeper pot you can get rid of some of the bitterness while retaining the other half.

1 bunch Lacinato Kale
1 bunch Broccolini
1 tablespoon Pecorino Romano
Extra-virgin olive oil
Red pepper flakes
Sea salt
Freshly ground black pepper

In a large deep pot bring water to a boil for the broccolini. As water is boiling take the whole head of Kale and slice horizontally into 1/4 inch strips. In a large deep saute pan add a swirl of olive oil. 

When the water is just to a boil, heat the oil in your saute pan and add your kale strips. stir with a wooden spoon to coat the kale with the oilve oil. Chop about an inch off the bottom of the entire bunch of broccolini and add to your boiling water.

After a couple minutes add about 1/4 cup of water to the kale cooking in pan. Cook kale for about 8-10 minutes. Only if needed you can add a bit more water for moisture until finished cooking. Cook the broccolini for 8-10 minutes or until tender.

When tender add your moist broccolini directly from the pot into the saute pan together with the Kale. Season with salt and pepper and cook for another 2-3 minutes. 

Plate your kale and broccolini and drizzle with 1 tablespoon of extra virgin olive oil and sprinkle 1 tablespoon of Pecorino Romano and a kick of red pepper flakes.

Serves 2.