Parts of recipe taken from The Heart of the Plate by Mollie Katzen
- 1 large bunch kale
- 1 tablespoon olive oil
- 2-3 tablespoons water (optional)
- 1 teaspoon minced or crushed garlic
- Fresh lemon juice
- 1/3 cup diced fresh cheese (Mexican queso blanco, ricotta, feta, parmesan)
- 1/4 cup sliced or halved almonds
- 1-2 servings dry cous cous (I prefer Israeli cous cous)
1) Prepare cous cous according to package directions. Have it cooking while you prepare kale, or begin kale when cous cous has finished cooking.
2) Slice off and discard the larger kale stems, make a uniform pile of leaves, and cut into bite- sized pieces
3) Place a large (10- 12 inch) skillet over medium heat for about a minute, then add 1/2 tablespoon of oil and swirl to coat the pan. Add the kale and big pinch of salt and cook, stirring frequently, until the kale reduces to about half its original volume, 3-5 minutes. (Now is the time to add the water, if you prefer more tender leaves.)
4) When the kale is almost done to your liking, push it to the side of the pan, creating a small space. Pour the remaining 1/2 tablespoon of oil onto that spot and reduce the heat to medium- low. Add the garlic and stir in increasingly wide circles, eventually including the kale in the motion to distribute the garlic onto the leaves. This will take about 5 minutes.
5) When it's all combined, stir in a few drops of lemon juice. Use tongs to lift the kale onto individual plates with cous cous and sprinkle pieces of cheese over the top. Serve hot, warm, or room temperature dotted with the almonds.