Quay Restaurant: Kale and Squash

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Quay Restaurant and Bar
465 East Illinois
(312) 981-8400


Black Kale

1 bunch black kale
3 gal water
1/2 cup salt

Start by separating the leaves of the kale from the ribs and set aside. In a large stock pot, bring the water and salt to a boil. Blanch the kale in the boiling water for 45 seconds. Strain and place in an ice bath.

Red Kuri Squash Puree

2 each red kuri squash
4 oz unsalted butter
3 oz light brown sugar
pinch of cinnamon
pinch of salt

Cut the squash into two pieces and scoop out the seeds and pulp. Melt the butter, brown sugar, cinnamon, and salt together and pour over the squash. Roast in a pre-set oven at 300 degrees.

Parsley Pistou

1 bunch parsley
4 oz extra virgin olive oil
1 each lemon
1 each garlic clove
pinch of salt

Pick the parsley leaves and reserve. In the blender add the parsley, evoo, juice from the lemon, and chopped garlic. Pulse in the blender until pureed. Season with salt.

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