Six O’Clock Resolution: Superhero kale to the rescue with butter and lemon zest

Postmedia could earn an affiliate fee from purchases made by our hyperlinks on this web page.

Article content material

The kale growers are harvesting and appear greater than prone to go to pals with massive quantities of this vegetable, having discovered their gardens overproducing the flavourful greenery. Chef Gary Maclean, “nationwide chef of Scotland,” calls it “a superhero ingredient” from a plant “that simply retains on giving.”

When my son, an Japanese Townships weekend gardener, arrives with a giant paper bag of his kale, I take Maclean’s recommendation and wash it and tear it into leaves, discarding the robust spines. For newcomers to kale, consider it as a firmer spinach.

Article content material

This good-looking cookbook, The Scottish Kitchen: Greater than 100 Timeless Conventional and Modern Recipes from Scotland (Urge for food by Random Home, $37.50), is beneficiant with recipes for different robust, agency greens, similar to carrots, beets, cauliflower, squash, broccoli and the ever-faithful potato. Because the climate cools, Scottish recipes from this well-researched guide come into their very own.

Buttered kale

Serves 4

2 bunches kale*

2 tablespoons (30 mL) oil

Salt

Freshly floor pepper

2 cloves garlic, chopped

¼ cup (60 mL) butter

½ lemon, grated to make zest

*Estimate 1 bunch kale weighs 1 pound (500 g) or 5 cups (1 L)

Trim robust spines from kale.

Warmth a big, heavy frying pan over medium warmth and add oil and a few salt and pepper.

When oil is scorching, add kale and prepare dinner, turning, for a minute or two.

Add garlic and proceed cooking for 30 seconds.

Add butter and lemon zest, tossing to distribute components.

Prepare dinner about three minutes till butter melts.

Serve scorching.

[email protected]

Share this text in your social community