First, it started with inspiration. I was cruising Lara Ferroni’s blog, Cook and Eat, and came across her crêpe recipe. So simple and so beautiful. With fond recollection I remembered the last (and only) time I made crepes. It was my 38th birthday two November’s ago. Granted I was under the influence of morning mimosas, but the crêpes turned out perfectly with nary a hiccup…that I’m aware of, at least.
Kale, citrus, cipollini onion and sausage. How could I go wrong? But something went terribly astray. I don’t know if the batter was too thick or thin, if the pan was too hot or cool, too dry or too wet. No idea. Whatever the cause, I failed. Utterly. Goopy bits of crêpe batter clinging to my spatula (maybe I need a thinner spatula??), an expletive of frustration, a text of failure to Adam, and then reassessment.
I poked around in my pantry, because dammit, I was going to cook and post something today. Besides, I know you love reading about my kitchen failures. Their fun, aren’t they? And I know we all relate. It’s kinda like reality TV, but better. And less trashy.
Anyway, I put on Leonard Cohen, stepped away and made some pictures of these fantastically cute bowls I picked up from a local ceramic studio. The artist Puji is beautiful and talented. Like her on Facebook and then buy her wares.
Aren’t these the sweetest dishes ever? Irresistibly adorable. And yeah, I’m broke now, but, hey, I have cute bowls.
I think this a wonderful base for a vegetarian meal. Or to serve as a starter. Maybe add adzuki beans for little protein? I stirred in chicken apple sausage, but thought visually this dish was much prettier without it.
Also, I went a little heavy on the ground ginger and red pepper flakes to balance the sweetness of the onions and the tangerines. Definitely doctor yours to taste.
What you’ll need~
One bunch kale, stems trimmed, leaves coarsely chopped
1 cipollini onion thinly sliced
2-3 honey tangerines, or citrus of your choice, wedges cut into thirds
Splash of champagne vinegar
Red Pepper flakes
Ground ginger, or fresh if you have it
Salt and Pepper to taste
One bundle, about 3 oz udon noodles
Bring a pot of water to a boil and add noodles. Let cook for about 3-4 minutes. Drain and rinse with cold water and set aside.
Warm olive oil in a sauté pan over medium heat. Add onions a tangerine chunks and stir until onion is translucent and tangerines start to caramelize. About 4-5 minutes.
Add a splash or two of vinegar, a generous sprinkling of ground ginger and crushed red pepper flakes.
Toss in kale and stir until it just starts to wilt.
Using your hands, because udon likes to stick together, gently pull apart noodles and drop them in the pan stirring all the while with your third hand :)
Mix it all together until well combined and serve piping hot in very cute bowls.