Author Notes
A visit to the Union Square Market at the end of a week on a Friday afternoon found me with a bag of clams, the most beautiful head of purple kale from Lucky Dog farm and farm fresh eggs. No eggs are used in this recipes but they are a staple I buy at the farmer's market. I might also add, I grabbed myself a Red Jacket apricot juice. —FoodD
Ingredients
- Wilted Kale
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6 handfuls
Kale
- Savory clams
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1 pound
clams
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4
garlic cloves
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4
chopped pepperdew
-
Splash
Sauvingnon Blanc
Directions
- Wilted Kale
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D vein the kale
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Rough chop into bite size pieces
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Wash well in cold water - in a colander
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Add enough olive oil to coat the bottom of a hot pan. Be mindful to get excess water off the leaves before adding to hot oil.
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Add the washed bite sized kale pieces and cook off until just green and softened
- Savory clams
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Steam off clams in 1/2 C of salted water with a bay leaf, garlic cloves and black pepper corns for about 10 mins.
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Add chopped cooked clams to hot pan w/oil, minced garlic and chopped pepperdew and a splash of white wine.
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Top the wilted kale with the cooked clams. Dig in!
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