Emeril's Wilted Kale with Walnut Butter
Who Knew Greens Tasted This Good?
Sometimes it's difficult eating vegetables during the holidays. This walnut butter adds a nuttiness to the bitter kale. We love that you can make and freeze the butter ahead of time. (It's also great on dinner rolls or pancakes.)
In a large saut?? pan, heat 1 tablespoon of the grapeseed oil over medium high heat, when hot, add half of the kale and cook for 3 to 4 minutes, or until slightly wilted. Add 2 tablespoons of the walnut butter, ?? teaspoon of the salt, and ?? teaspoon of the pepper. Toss the kale with the butter to coat and warm through, 2 to 3 minutes. Transfer to a serving dish and repeat with the remaining ingredients*.
*Cook's note: this is possible to do in one batch if you have one really big saut?? pan.
For the walnut butter:
Combine the walnuts, butter, honey, salt, and pepper in the bowl of a food processor and process until smooth. Place the walnut butter in a re-sealable container and set aside at room temperature until ready to use.
Walnut butter may be stored in the refrigerator for up to three weeks or frozen for up to three months.
Yield: 3/4 cup
Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved
More Info: Kids Friendly