Kale and Garlic = Perfect Match

As usual, flipping through food magazines looking for recipes.  I now tear out the recipes that look good vs. dog-earring them.  I then clip them on the baker’s rack in my kitchen and have to make them.  So part of last night’s dinner was Kale Salad with Garlicky Panko from Food & Wine.  Hmmm…kale, delicious and garlic, delicious X2.


1/2 cup plus 2 tablespoons extra-virgin olive oil
1 garlic clove, thinly sliced
1/2 cup panko (Trader Joe’s has great stuff)
Kosher salt & Pepper
1 bunch curly kale (I was lazy and grabbed the bag of stuff from Trader Joe’s — can you tell where I shop?)
1/4 cup rice vinegar
3 ounces feta cheese, crumbled (the blocks of stuff from Trader Joe’s are great, and real Feta is from sheep’s milk so lactards can eat it safely)
6  fried eggs (optional) — I threw some shrimp on top vs eggs


In a large nonstick skillet, heat 2 tablespoons of the olive oil. Add the garlic and cook over moderate heat, stirring, until fragrant, 30 seconds. Stir in the panko and cook, stirring, until golden and crisp, 3 minutes. Season with salt and pepper and transfer to a plate to cool.
Cut the stems from the kale and tear the leaves into pieces. In a bowl, whisk the vinegar with the remaining 1/2 cup of oil and season with salt and pepper. Add the kale; massage with the dressing using your fingers. Season with salt and pepper and toss. Transfer to a platter, top with the feta, garlic panko and fried eggs, if using, and serve.

IMG_3796I could not stop eating this stuff!!! The slight bit of saltiness from the feta, the garlic in the crispy breadcrumbs.  WOW WOW WOW.  Try this!  You will not be disappointed.

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