Just answer the following question in the Comments section of this post:
“What is a food that you didn’t like as a child, but totally love as an adult? ”
One entry per person, please. And please, don’t COMPLAIN ABOUT IT.
The KALE COOKBOOK GIVEAWAY will end September 12th, 2013 at midnight CST. The winner will be announced on Friday, September 13th, 2013. Entrants limited to US and Canada. They will be chosen randomly using http://www.random.org/
– – – – — – – – – – – – – – – – –
AND NOW. . .THE RECIPE.. . . .
Pork Chops With Kale Chip Gremolata
Reprinted from KALE: The Complete Guide to the World’s Most Powerful Superfood © 2013 by Stephanie Pedersen. Permission from Sterling Publishing Co., Inc.
Makes 4 servings
1/2 small bunch kale, deribbed
3/4 cup olive oil
salt, to taste
Pepper, to taste
1/2 cup walnut pieces
4 center-cut bone-in pork chops, about 3/4-inch thick (2 pounds total)
1/4 teaspoon dried rosemary, crushed with your fingers
1 small clove garlic, quartered
pinch crushed red pepper flakes
2 tablespoons fresh lemon juice
Optional: 1 teaspoon lemon zest
Baked potato or soft polenta, for serving
1. Preheat the broiler.
2. In a large bowl, gently toss the kale leaves with two tablespoons of olive oil and 1/4 teaspoon salt. Spread them in an even layer on a baking sheet.
3.Place the baking sheet under the broiler, stirring greens once or twice until they are bright in color with charred edges, about 4 or 5 minutes.
4. Toss walnuts onto the baking sheet with the kale leaves and broil for another minute or two, until the walnuts are toasty but not burned. Set kale and walnuts aside to cool.
5. Sprinkle both sides of the chops with 1/2 teaspoon salt, 1.4 teaspoon pepper, and the rosemary.
6. In a large skillet over medium heat, add 2 tablespoons of the olive oil. Add the pork chops and cook, turning once, until the meat is done. Do not over-cook. Transfer to a plate to rest for 5 minutes.
7. While the chops are cooking, add the garlic and the cooled kale and walnuts to the bowl of a food processor and pulse until chopped. Add the pepper flakes, lemon juice, optional lemon zest, 1/4 teaspoon salt, and the remaining 1/2 cup olive oil and continue to process to make a slightly chunky pesto. Adjust the consistency as desired with up to 1/4 cup water. Season to taste with salt and pepper.
8. Top each pork chop with 2 tablespoons of the gremolata.