Make Blackbrick's Twice-Cooked Kale (Recipe)
Kale is the ultimate superfood. Leafy greens are everything when it comes to optimal health, and kale reigns supreme with its lengthy roster of assets: vitamins A and K, potassium, antioxidants, lutein, copper, potassium, iron, manganese and phosphorus... The list goes on.
And yet some folks still can't get into this particular brand of roughage. But at Richard Hales' Blackbrick, kale is a dish you'd be hard pressed not to love. His twice-cooked version, paired with chili bean paste, offers up a whole new world of meat-free flavor. Check out the recipe after the jump.
Blackbrick's Twice Cooked Kale
For the chili bean paste ingredients (also sold in Asian markets):
For the kale:
Preparation for chili bean paste:
Shell the fava beans, then split and blanch them for three minutes in salted water. Rinse with cold water and set aside to dry.
Arrange beans on dehydrator tray, set dehydrator to 125 degrees, and dry for eight hours. Remove beans from tray and set aside. Add beans and red chili to a food processor and pulse until well chopped and mixed. Remove from processor and store in a clean airtight glass jar until ready to use.
Preparation for kale:
Blanch fresh kale leaves in boiling water for two minutes and drain. Heat wok, and then add vegetable oil and chili bean paste until paste is fragrant. Add kale and toss until well coated. Season with soy sauce and serve.
And if you're not much for the kitchen, you can drop by Blackbrick and order up the kale for just $6. For the health conscious or meatless eaters, their menu has lots of other fresh veggie options, plus, most of the spot's dishes can be made vegetarian/vegan. WIN.
Follow Hannah on Twitter @hannahalexs.
Get the Food & Drink Newsletter
Our weekly guide to Miami dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.