As usual, I'm trying to burn through the impossible amount of vegetables I've received in my CSA, so I decided to throw together this week's curly kale with some wonton wrappers I already had (from last week's tomato and goat cheese wonton cups). When the idea first came to mind a few days ago, I was thinking of a basic pasta dish with a tomato-based sauce, but yesterday, I found myself at Christina's Spice and Specialty Foods, where I picked up a jar of preserved lemons on a whim, quickly realizing that kale and lemons were a good match.
Wonton wrappers have so many uses! There were a million in the pack that I bought, so they'll probably be making appearances in a few more posts in the near future. For the kale, I just sauteed it in olive oil with some salt and crushed red pepper, and then I blanched it to keep it nice and green while I got everything else ready.
I had hoped to tie little knots of thyme around the tops of the raviolis, but this proved to be way too much work, so I just speared a few of them to add some color and flavor.
The fried garlic garnish was inspired by a Cambodian lime soup that I absolutely love - a sweet and sour broth with pineapple, shrimp, and some other tasty ingredients, including fried garlic. I also used a few thin slices of a preserved lemon as garnish. I'd never had these before; they added a subtly salty flavor along with the tartness, and the jar gave off an intoxicating scent when I opened it.
I accompanied the meal with some biscuits (the type made from store-bought dough), which I topped with Himalayan pink salt, another random purchase at the spice shop over the weekend.
Recipe: Kale Ravioli in Thyme-Lemon Broth
- Wonton wrappers (I used 18)
- Fresh thyme (a few sprigs)
- 2 cloves garlic
- 1 head curly kale
- Olive oil
- Crushed red pepper (optional)
- 3 cans broth (I used low sodium chicken broth)
- 1 large lemon
- 1 preserved lemon (optional)
- Combine three cans of broth and the juice of one lemon in a large pot. Add some thyme. Bring to a boil and then let simmer until everything else is ready.
- Wash the kale and tear into small pieces. Saute with olive oil, salt, and crushed red peppers (optional). Blanch.
- Spread out wonton wrappers on a clean, dry surface. Put a small spoonful of sauteed kale in the center of each.
- Wetting the edges of each wrapper, fold raviolis. Follow the directions on the wonton wrapper package or do your own thing. Work quickly; the wrappers get harder to manipulate the longer they've been sitting out on the table.
- Get some water boiling. In the meantime, prepare the garnish: slice up the preserved lemon and fry some minced garlic.
- Cook the ravioli for about three minutes in the boiling water. Drain and combine with the broth. Garnish with preserved lemon slices and fried garlic.