garlic

Kale with Garlic and Bacon

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Shredding the kale will allow you to cook it for a shorter period of time so it retains an amazing bright color and will be gentler in flavor than when it is slow-cooked.

Ingredients: 

2 1/2 pounds kale (about 4 bunches), tough stems and center ribs cut off and discarded
10 bacon slices (1/2 pound), cut into 1/2 inch pieces
4 garlic cloves, finely chopped

kale
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Artichokes with Bagna Cauda

Bagna Cauda is a warm, garlicky dip traditionally served with raw vegetables. In this version, the sauce is served with cooked artichokes. Bon Appetite!

Ingredients: 

3 heads of garlic, cloves separated, papery skin removed (but cloves left unpeeled)
3 TBSP butter
1 2 oz tin anchovy fillets, drained, anchovies chopped

artichokes
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Black is the new garlic

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Black garlic is actually quite common in Asian countries, mainly Korea and Thailand. But we are only just beginning to discover it here in the West.

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