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Italian · Starter
Agrodolce Kale on Ricotta Toast
Kale slowly wilted with toasted garlic, then tossed with vinegar-plumped golden raisins and chile for a sweet-sour finish, piled on grilled bread spread with whipped ricotta and scattered with walnuts.
- YieldServes 2
- Hands-on55 min
- Total1 h 58 min
- Difficulty
Ingredients
- 45 mlwhite wine vinegar, 3 tbsp
- 40 ggolden raisins, about 1/4 cup
- 60 mlextra-virgin olive oil, for cooking the kale
- 1 clovegarlic, smashed and peeled
- 225 gkale, preferably lacinato (Tuscan), thick ribs cut out, leaves torn into big pieces (about 1/2 lb)
- to tastekosher salt
- to tasteblack pepper, freshly ground
- ¼ tspdried chile flakes
- 30 mlextra-virgin olive oil, to finish the kale, plus a thread for serving
- 2 slicesbread, grilled
- 30 gwalnuts, lightly toasted, roughly chopped (about 1/4 cup)
Whipped ricotta (a third of a batch)
- 125 gwhole-milk ricotta, about 1/2 cup
- 1 pinchkosher salt
- to tasteblack pepper, freshly ground
- 20 mlextra-virgin olive oil, plus more as needed
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