Leek and red Russian kale “pesto”
- Sep 26th 2011
One of my favorite ways to cook is when there’s barely any food in the fridge and you’ve got to wing it.
I’m better with limited options when I’m hungry, this is what I thought up the other night.
- 3 large leeks
- 3 or 4 handfuls of red Russian kale (young collards and young broccoli rabe would work too, I made this from stuff from the farmer’s market, so if you’re in the North East look for the young sturdy greens)
- 2 tablespoons of unsalted cultured organic butter
- Extra virgin olive oil
- Celtic sea salt
- Parmesan cheese
You’re gonna do this:
- Slice the leeks lengthwise and then thinly across so you wind up with loads of half circles. Soak and rinse a few times to get all that dirt out, (for me there’s nothing worse than grit or sand in my food.) If you do it in your salad spinner you’ll save time and clean up. Spin well and set aside.
- Take the greens off the larger stems and rinse super well. Salad spin them and chop up close to a mince and set aside.
- Heat up about 1 1/2 tablespoons of olive oil in a skillet on medium low heat, add butter and let melt.
- Add the leeks and let them cook for at least 10 minutes on medium-low, if you’ve got time, let them cook down for at least 30 minutes on low heat partially covered, you want to barely hear them sizzling.
- Add the greens and put up the heat to medium high. Stir the whole time, about 4-6 minutes. Add a little more oil if it’s looking dry or getting crunchy.
- Remove from heat, add a tablespoon of finely shredded Parmesan cheese and mix well.
- Serve immediately.
I served it on pasta and it was great, you could do this on lots of things and it would be delicious. Totally good for you too, this will be made over and over again. If I had pine nuts I would have added some, probably like 1/4-1/3 cup lightly toasted.