Worth Repeating



Braised Kale and Tortellini


I’ve been craving dark green, leafy veggies lately. The Kale at the market looked amazing, so I brought home two bunches. Kale is pretty boring steamed, but sauteed, it takes on new life. I’d not braised it, however, and was curious as to how that might come out. Also, I had a bag of tortellini in the freezer, and being that this is the last week I’ll be eating gluten, the pasta must be eaten or tossed. I voted to eat.

I took a couple of onions and 3 stalks of celery, prepped them for the pan. Also, I de-ribbed the 2 bunches of Kale and washed it well to remove any sand or grit, before cutting it into smaller pieces. Then into the saute pan it all went with a couple of swirls of EVO and a healthy pinch of kosher salt.

When the onion got soft and the kale wilted, I added a cup of water and a cup of white wine, covered tightly and set the timer for 5 minutes.

When the timer went off, I drained the veggies (reserving all of the braising liquid). I returned the braising liquid to the pan, added a little less than a cup of sour cream, about 2 tablespoons of coarse grain dijon mustard and a teaspoon (ish) of dried tarragon, stirred, brought up to a boil, then simmered until thick enough. Meanwhile I cooked the tortellini according the directions on the bag.

While the pasta cooked, I added the veggies back to the sauce and mixed to coat thoroughly. I kept warm until the pasta was done, which was then drained and added to the sauce. A couple of grinds of black pepper and….

OMG…this might be the best thing I’ve eaten in ages….Tim said, “You MUST remember to make this again.” So, I thought I’d blog about it.

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