You can do this without grilling the apricots, but the grilling just gives a little something “more”. This is the sort of recipe that happens when you have a LOT of apricots around.
INGREDIENTS:
1 bunch of Scotch kale, stemmed, torn into bite-sized bits, washed and quickly drained 1 medium white or brown onion, cut into ½ inch dice 2-3 tablespoons white balsamic or white wine vinegar(If apricots are quite sweet, use 3, if still a bit tart you may need less) 6-8 apricots, freestone preferably, ripe but not too soft Salt and pepper to taste Oil as needed, light flavored preferredMETHOD:
Heat a grill or ridged grill-pan until hot. Halve the apricots stem to tip, then oil the cut surface. Grill the apricots to give good markings and caramelize the sugars, but not so much that the apricot softens a lot or collapses.
Remove the apricots and slice into ¼ inch wedges or ¼ inch dice. Reserve.
Heat a 10-inch sauté pan over medium heat. When hot, film well with oil and add the onions. Sauté until the onions are translucent.
Add the kale to the pan and toss to coat with oil. Sauté until the kale is tender. Season with salt and pepper.
Add the vinegar to the pan and toss to coat. Cook until it evaporates.
Make a well in the center of the pan and add a bit of oil if the pan bottom is dry. Add the apricots, stir to coat and warm up. Mix into the kale and cook a little longer to get hot and flavors meld a little.
Serve hot.
Chef’s Notes:
You can do this without grilling the apricots. Just dice them and sauté them a little to color/caramelize them in the pan bottom, then toss to mix with the kale. The idea is to have the sweet-tart flavor of the apricots as a foil to the earthy-sweetness of the kale. You could sprinkle the dish with roast pistachios if you wanted to add another couple dimensions (crunchy and nutty) to the flavor profile.
Serves: 4
Source: Chef Andrew E Cohen
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