Salt! It’s THE essential seasoning when it comes to cooking. It has the ability to bring out the flavor in any dish, sweet or savory. There are so many kinds of salt on the market, Himalayan pink salt, sea salt, grey sea salt, kosher salt, table salt, black salt, the list goes on! What I want to talk to you about today is smoked salt.
There are as many kinds of smoked salts are there are types of barbeque, which is to say a lot! Applewood, hickory, cherry, sugar maple, alderwood… This one at Williams Sonoma is smoked with the wood of chardonnay barrels (Which sounds amazing and fancy-schmancy).
I was so excited to find this ingredient! The first thing I found was smoked salt flakes, which didn’t have a strong smokey flavor and was really more of a finishing salt. That didn’t make a bad salt, but it wasn’t my bag. At local festival I found this Applewood Smoked Sea Salt by Starlight Herb & Spice Co- bingo! This salt has a great smokey punch. It adds great depth of flavor to just about anything you add it to. It’s great on eggs, greens, potatoes, chicken, beef, pork, seafood, your arm, and etc.!
Really, I encourage you to find some at your local farmer’s market. I know that Whole Foods carries some smoked salt, and if all else fails check out one of the links posted above.
Try out your new smoked salt with some garlicky kale. You won’t be disappointed!
1 bunch of kale
3 large cloves of garlic, smashed and peeled
1 tbsp olive oil
1/4 tsp smoked salt
1/4-1/2 tsp crushed red pepper (depending on how spicy you want it)
1/4 c. water
Prepare the kale by removing the stems. Fold the leaf in half on the stem and tear it out. The top should still be attached, so cut it in line with the stem. Lay the leaf on the cutting board and cut into 1” strips. I usually prep and cut the kale first and then give it a good rinse in my salad spinner
Heat the oil in a large skillet over medium high heat. Add in the garlic cloves (just put them on the cutting board, lay the flat of your knife over them, and hit the flat of the knife with the palm of your hand. The garlic paper will be easily removed and you can just toss them into the skillet as is after removing the paper.) and red pepper flakes. Cook for a few moments until fragrant.
Toss in the chopped kale and smoked salt and toss until coated with the oil. At this point you’ll add the water, cover the pan, and turn it down to low. Simmer the kale for 10 minutes. Serve as a side or under some over-easy eggs. Enjoy!
Be Happy! 🙂