Kale Enchiladas with Salsa Verde

05/08/2015

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In honor of Cinco de Mayo this week, of course we had to have something Mexican. I used our kale, but bought these amazing tomatillos to make the salsa. To end this post, I thought I’d impress you with my Spanish:

Hola, me llamo Burrito! Yo soy fiesta! Chimichanga chihuahua!

(Maybe it’s best I stick to the kitchen in my spare time.)

The recipe was amended from the NYTimes.

Ingredients:

1 lb kale
1/2 lb cooked chicken
1 lb fresh tomatillos, husked and rinsed
2 jalapeños
½ white onion, coarsely chopped
S&P
4 large peeled garlic cloves
1 bunch cilantro
2 ½ c chicken or vegetable stock
2 T extra-virgin olive oil
1 t Mexican oregano
corn tortillas
1/2 cup crumbled feta

Instructions:

First, de-vein the kale, chop, and set aside. Then, make the salsa verde: combine tomatillos, jalapeños and onion in a medium saucepan. Cover with water and bring to a boil. Reduce heat and simmer 10 minutes, until tomatillos have gone from pale green to olive and have softened. Using a slotted spoon, transfer tomatillos, onion and one of the jalapeños to a blender. Do not drain water from pot. Let vegetables cool in blender while you blanch the kale.

Add more water to the pot so it is about 2/3 full. Return to a boil, salt generously, and add leaves. Blanch until tender, 1 to 2 minutes. Transfer leaves to a bowl of cold water to quickly shock, then drain and dry. Chop coarsely and set aside.

Add 2 chopped garlic cloves and half of the cilantro to ingredients in blender and blend until smooth. Taste for heat and add remaining jalapeño if desired. Heat 1 T oil in a large, heavy saucepan over medium-high heat. When hot, add tomatillo purée and partly cover to protect from splattering. Cook, stirring often, until it thickens and begins to stick to the pan, about 5 minutes. Stir in stock, add salt to taste, and bring to a simmer. Cook uncovered for 20 minutes, stirring often, until sauce is thick and coats the front and back of a spoon. Taste and adjust seasoning.

In another pan, heat olive oil in medium skillet over medium heat and add the remaining 2 cloves of minced garlic. When fragrant, after about 30 seconds, stir in oregano, blanched kale, and cooked chicken. Cook, stirring for about 3 minutes, until tender, fragrant and coated with oil. Season with salt and pepper. Stir in 1 cup salsa verde and set aside.

Heat the corn tortillas either on a skillet or in a foil packet in the oven. To serve, put the kale/chicken mixture on the tortilla, and top with the tomatillo salsa, feta cheese, and garnish with cilantro.

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