Matchstick carrots and lacinata kale each take a quick blanch and an ice-water shock to lock in color and bite, then meet garlic and extra-virgin olive oil with a final hit of sea salt and pepper.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
In 2-gallon stockpot bring about 6 quarts of water to . Add salt. Prepare ice bath.
Blanch carrots in water for about 30 to 40 seconds ; shock in ice water and drain. Set aside.
In same pot, blanch kale for 3 to 4 minutes until tender but not mushy. Shock in ice water, drain and set aside.
In 12-inch sauté pan, heat oil, add garlic slices and sauté until garlic slices are just golden. Do not burn! Add kale and carrots. Cook until heated through.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
