Brown Butter Kale

This Tom Douglas recipe combines quality ingredients to bring out the inherently nutty flavor of this protein-rich green.

Ingredients:
2½ pounds Lacinato kale (1 large bunch)
8 tablespoons (1 stick) unsalted butter
Sea salt and fresh ground pepper
Lemon wedges

Method:
1. Stem and wash the kale, shaking off excess water. In a large pot of boiling, salted water, cook the kale until tender, about 5-10 minutes. Drain the kale in a large colander, then let cold water run over until cool enough to handle. With your hands, squeeze most of the water out. Roughly chop the kale.

2. Melt butter in a very large sauté pan over medium-high heat. Allow the butter to bubble and turn golden brown (it will have a toasted fragrance). Watch carefully, this only takes a few minutes.

3. Add the kale to the pan and stir until mixed with butter and warmed through. Season to taste with salt and pepper, remove from heat. Pile on a platter and garnish with lemon wedges to squeeze over.

View Complete Recipe Index

this week's recipes
winter comforts

scampagnata!
winter lunch

workshops & events
new classes!

archives

hello!

We'd love to stay in touch!
Join our mailing list

You have successfully subscribed to our mail list.

Too many subscribe attempts for this email address.