Tonight was supposed to be the time to write a properly theological post (or at least a timely rant on the need for inclusive language), but while looking for a good recipe for Italian Kale, I stumbled across a new twist on the sourdough theme:
One batch, no knead bread that you make once and bake bits of for weeks. And this particular recipe is for challah and sticky buns. Better hurry — Lent is only a few weeks away.
(and ‘lead us not into temptation’ is clearly not working very well when one can go hunting for a cabbage recipe and come back with stick buns. Now, what shall I do with my kale…)
update: Maybe the prayer works after all. The book isn’t released in Britain till 14 February. Spinster-festers, take note. For the more virtuous, the Kale recipe is below.
Italian Kale for one
- wash, de-vein and chop the cavolos nero
- Thinly slice and caramelize two small onions.
- When they are almost done, put the chopped up cavolos nero (hereafter, ‘kale’) into boiling salted water and simmer for 3 minutes.
- Drain the kale, but save some of the water.
- Put onions on your plate and sauté the kale with a bit of butter, a bit of balsamic vinegar and some of the left over cooking water. Grind some pepper over the top and put it next to the onions.
That’s it. You’re done. Unless, like me, you:
- look at it and decide it lacks texture.
- Trust your hunch that the pine-nuts are rancid.
- Think of Edye and reach for the raisins…