From Plenty More Yotam Ottolenghi - Serves 4
I read about Ottolenghi’s new book back in July and immediately placed my pre-order; release date October 14th. It is a gorgeous book, all vegetable recipes, many with Ottolenghi’s full spectrum Mediterranean flavor. His cookbooks are not “quick and easy meals in 15 minutes”. They are about the full enjoyment of exquisite food, dishes that will be loved and savored, and the blessing of love for cooking brings you and all those who are lucky enough to enjoy your care and efforts.
1 1/4 lb. Kale, stems removed and leaves coarsely shredded about 6.5 cups
1 TB Olive Oil
3 cloves Garlic, thinly sliced
1.5 TB Kecap Manis - you can substitute Oyster Sauce
1 tsp Sesame Oil
1 TB Sesame Seeds, toasted
2 TB all-purpose Flour
8 Shallots, thinly sliced about 1 1/3 cups
1/2 cup Sunflower Oil
Bring a large pan of water to a boil. Add 2 tsp salt, and then the kale and blanch for 4 minutes. Drain and set aside to dry. Keep an eye on your kale. I find very often our vegetables, due to their freshness, cook much faster. Drain and set aside. Heat the olive oil in a large sauté pan over medium heat. Add the garlic and cook for 2 minutes, until golden and crispy. Add the blanched kale and stir well. Pour in the kecap manis (or oyster sauce) and sesame oil and cook for a couple of minutes, until the kale has softened and any liquid reduced. Remove from the heat and stir in the sesame seeds and 1/4 tsp salt. Cover the pan with a lid and set aside somewhere warm. Place the flour and shallots in a bowl and mix well, coating the shallots evenly . Heat the sunflower oil in a small sauce pan over medium-high heat. When hot, add one-third of the shallots and cook for 5 minutes, until golden and crispy. Use a slotted spoon to transfer them to a plate lined with paper towels. Sprinkle with 1/8 tsp salt and repeat with the remaining shallots in two batches. To serve, either arrange the warm kale on a serving dish and scatter the crispy shallots over the top, or mix together the kale and shallots.