Now that we’ve given away Salad as a Meal by Patricia Wells, we’ve finally turned our attention to the book that we’ve been saving to, well, savor. Nigel Slater’s Tender: A Cook and His Vegetable Patch is one of the most beautifully, interestingly photographed books we’ve seen in a long time.
We won’t waste time right before the weekend with too many details about the book, but we do want to share one of the first things we tried: Kale with Lemon and Garlic.
The recipe is nothing more that zest and juice from lemon, garlic, butter, and of course the kale. It may seem almost a little too simple to be a “recipe,” but perhaps that’s the point. There are times when long lists of ingredients and complicated techniques are good, and there are times, like right this very instant with a vegetable, that simple is the best.
Keep a look out for more recipes from the book before we finally decide to let it go and do a giveaway :)
Kale with Lemon and Garlic
from Tender: A Cook and His Vegetable Patch by Nigel Slater
enough for 2 as a side dish
2 large handfuls kale or any tender young greens
2 tablespoons butter
a little olive oil
2 cloves garlic
a little lemon zest
juice of half a lemon
Wash the greens and set them aside. Bring a pan of water to a boil, salt it lightly, and cook the greens for no longer than a minute or two. They must retain their cripsness and vigor. Drain and set aside.
Meanwhile, warm the butter and oil in a shallow pan, peel and crush the garlic, and soften it in the butter and oil. Add a little grated lemon zest (a couple of teaspoons should suffice), then, as the butter starts to froth, squeeze in the lemon juice. Lower in the greens and toss them gently in the hot, lemony garlic butter. Correct the seasoning and serve immediately.