Happy FryDay Food Lovers!
I have always wondered what kale would taste like if beer was added to it…this week I did 2 tests and guess what? I love it! Whilst I already fancy kale, it is beer that I don’t drink. I do use it for marinades and thought kale would be a great stepping stone for possibly marinating veggies or just a new flavor for people who want a new twist on the green.
It worked! I didn’t measure anything, but what I did notice was how fast the leaves dissipated once the beer was added to the pan. What I was hoping would be three servings, turned into one…the good news is if this happens to you, just add more chopped kale to the pan and voilà: you’re back to being able to share. 😉👍
Let me know if you try this, or use a different beer. I am not too familiar with brands of ales, but I do know the flavors range like wines, so I will include the specific one I used. My favorite thing about this dish is the fact that no meat was added to it for flavoring.
• 1 TBSP of Olive Oil
• 1/2 red onion
• 3 garlic cloves, chopped as fine as you’d like.
• Sprinkle of crushed red peppers
• 1/2 bag of Kale (I used half the bag of the precut and bagged type)
• 6 oz. Heineken Beer (I used the one from the bottle)
• Agave nectar, optional.
1. Heat large sauté pan with olive oil on medium high heat.
2. Add the red onions, garlic and red peppers to the pan. Stir frequently and until all sides become a nice golden brown.
3. Turn stove down to medium. Add the kale into pan, one handful at a time. Stir until it cooks down; add another handful. Repeat process until all kale is added.
4. Add beer to pan. Cook until greens get tender and a large portion of the beer is absorbed into the kale.
5. Taste the greens: if too bitter, add a few drops of agave nectar to the mix and keep cooking. If the greens are still too chewy for you, add your liquid of choice: water, broth or more beer.
* What I learned: if you completely cook the greens down to where there’s no more beer in the pan, it makes for double sautéing. Nice accident & those greens were used for a pesto pasta salad! *
Worth A Try,
The Smitten Chef 🍴😉