Vegetables - Alan's Cookbook

Kale and radish hearts with clam sauce
If you love kale, you’ll adore this.
Kale
Green onions
Radishes
Garlic
Olive oil
Clam broth
Chicken or vegetable
broth
Fresh thyme
Fresh parsley
Butter
Cream
Optional
Fresh fennel
The radish tops go very well in a salad. They wilt
very quickly after being cut off the radishes
though, so be prepared for that.
Wash and cut the radishes into eighths, meaning
first cut them in half, then cut those halves in
half, and finally those halves in half. I do this
more to get them the right size than for show.
Now start the sauce. Put a jar of clam juice and a
can of broth into a saucepan over high heat.
Place the radishes in the broth and boil until
they’re just al dente. Remove the radishes and
set aside. Add the bouquet of parsley and thyme;
a bit of fresh fennel will give it mystery. Fish out
the bouquet when it’s used up, poor thing, and
discard it, but keep reducing the sauce.
Chop the green onions most of the way up the
stalk into 1/4” pieces. Peel and coarsely chop the
garlic. Very coarsely chop the kale (1/2” strips
cut off the bunch sideways works well).
When the broth is reduced so that it coats the
back of a spoon, it’s ready. Whisk in a bit of
butter to give it shine, and a scant amount of
cream. Set aside.
Now mix all the vegetables together, including
the radishes, in a heavy chefs pan and fry in just
enough oil to make it possible to toss them with
your wrist the way fancy chef’s do. This doesn’t
take long, three or four minutes say.
Add the sauce, stir around to incorporate, and
serve.
Serves 4 per bunch kale
Cooking time: 40 minutes
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