By JOHN WILLOUGHBY
Andrew Scrivani for The New York Times
Paprika a power ingredient? That tasteless powder that your great-aunt sprinkled over potato salad to give it some color? Well, no. But in a fertile valley in the Spanish equivalent of the Wild West, they make a paprika with a sneaky heat and deep smokiness that takes the spice to a whole different place. Called pimentón, it’s a nearly effortless way to add complex flavor to all kinds of dishes, like barbecued brisket, or barbecue sauce, or a Spanish lamb stew, or this quick and easy kale recipe.
Smoky Quick-Cooked Kale
Yield 4 servings
Time 20 minutes
Ingredients
•1 1/4 pounds kale (about one bunch)
•2 tablespoons olive oil
•1 shallot, finely chopped
•2 garlic cloves, finely chopped
•1 teaspoon pimentón de La Vera, preferably agridulce
•1 tablespoon lime juice
•salt and pepper to taste
Method
•1. Remove tough stems and center ribs from kale. Stack half of the leaves and roll into a cigar shape, then cut crosswise into very thin strips. Repeat with remaining leaves.
•2. Heat oil in a large skillet over medium high heat until hot, then add shallot and cook, stirring occasionally, until slightly softened, about 2 minutes. Add garlic and pimenton and cook, stirring frequently, until garlic is softened, about 1 minute.
•3. Add kale and cook, tossing very frequently, until tender and bright green, about 5 minutes. Stir in lime juice and salt and pepper to taste.
Source: The New York Times
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I have to taste this paprika. Remember to bring some to Provincetown, so I can try this recipe, you're doing the cooking, of course! lol.
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