Pan Fried Gnocchi And Kale Food
QUICK PAN-FRIED KALE
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Thoroughly rinse the kale in cold water, soaking it in the water if it seems gritty or sandy. Tear the leaves into chunks and discard the stems.
- Heat the olive oil in a large skillet over medium-high heat. Add the garlic and quickly stir it around to avoid burning. Throw in the kale and use tongs to move it around the skillet. Sprinkle in plenty of salt and pepper and the red pepper flakes. Continue cooking until the kale is slightly wilted but still a little crisp, about 2 minutes. Drizzle over some sesame oil and toss.
- Transfer the kale to a plate and serve it to anyone who has a hankering for a huge dose of beta-carotene and vitamin K!
PAN-FRIED GNOCCHI AND KALE
Steps:
- Finely chop the kale, removing the stem, wash it, and shake off as much water as you can. Set aside. Toast the walnuts. Chop coarsely and set aside. Heat 2 TB of the olive oil over medium-high heat in a large non-stick skillet. Add half the gnocchi in a single layer. Stir to coat with oil, then let them sit undisturbed to brown on one side, about 5 to 7 minutes, before turning to brown the other side, also about 5 to 7 minutes. The gnocchi should be golden and a bit crunchy on the outside. Remove to a plate. Then heat remaining 2 Tb oil and repeat procedure with other half of the gnocchi. Remove to plate and tent with foil to keep warm. Add the kale and salt to the skillet and cook for less than a minute, just long enough for the kale to lose a bit of its structure. Stir in the walnuts and garlic, wait 10 seconds, then stir in the nutmeg. Wait ten seconds and stir in the lemon juice and zest. Remove from heat and mound on plates, top with gnocchi, and serve dusted with Parmesan cheese.
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