A recipe given to me by one of our dear friends — Mira’s Ukranian-style potato salad is always a hit at summer picnics and a great way to welcome in the warmer weather!
I first made this when living in San Diego, and wanted to make a Thanksgiving side that had a bit of a traditional feel. I had a lot of friends who were orphaned in town during the holidays and so we had an impromptu potluck celebration instead. Many of our friends were international students, and so the spread covered everything from traditional American fare to sushi — all of it delicious!
I had the honor of hosting my family’s Thanksgiving this year. When discussing the day’s menu, I asked my mom if she wanted to cook turkey, the Thanksgiving staple. “I don’t know,” she said, “but we definitely do need mashed potatoes for your brother.” His love of the creamy side dish is well documented in our household, and we usually don’t eat them except at big holidays, so we made so much we had to mash them in two batches!
Kale became a major player in my food intake this year — especially in the spring, when it was so easy to get fresh and local.
There’s really not much I can think of to say about this — it was simple to put together, a little more daring than I normally dare to tread, and nice and spicy (the way I like it!). Great as part of a simple supper: two garlic brats, some roasted radishes, and the kale.
Spicy Kale with Walnuts
Serves 2-3 as a side
- 1 pound of kale, torn into pieces, stems removed
- 2 tablespoons olive oil
- 1 cup roughly chopped walnuts
- 1 onion, diced
- 1 tablespoon minced garlic
- 2 teaspoons crushed red pepper flakes
- Salt and pepper
- Bring a pot of water to boil and lightly blanch kale — approximately 4-5 minutes.
- While water boils or kale cooks, lightly toast walnuts and oil in a saucepan over medium-low heat.
- Add diced onion and garlic, and increase heat to medium/medium high while sauteing, allowing onion to soften
- Thoroughly drain cooked kale in a colander, and add to walnut and onion mixture. Add crushed red pepper and saute for a minute, allowing flavors to blend. Season with salt and pepper to taste.
Continuing on my expansion of simple cooking techniques, I decided to try two relatively new-for-me things: oven-roasting and browning butter.