Local Chef Spotlight: Mina Stone on 'Lemon, Love & Olive Oil'
Podcast |
All Of It
Publisher |
WNYC Studios
Media Type |
Podknife tags |
Society & Culture
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Music Interviews
Performing Arts
Publication Date |
Nov 25, 2021
Episode Duration |

[REBROADCAST FROM September 22, 2021] Chef Mina Stone, who helms Mina's at MoMA PS1, joins us to discuss her latest cookbook, Lemon, Love & Olive Oil, which combines her Greek and Jewish heritage into hearty, citrusy recipes.



This is my version of having the idea of a decadent pasta, in salad form. It has the flavor components of a cacio e pepe, set against the backdrop of a hearty forest of green kale. The kale stands up to the challenge, providing a healthy vehicle for the tangy salty cheese, crunchy hazelnuts, and spicy black pepper.

Serves 4 to 6

6 cups (400 g) lacinato or curly green kale (about 2 bunches)Extra virgin olive oilJuice and zest of 1 lemonSalt and freshly ground black pepper½ cup (40 g) grated pecorino cheese½ cup (65 g) hazelnuts, toasted (see page 9) and chopped

Cut out the thick middle rib of the kale leaves or tear it off with your hands.

Layer a few kale leaves on top of each other and cut into bite-size pieces.

Repeat until all the kale is done. (Alternatively, you can cut the kale into ribbon-size pieces for a “pasta” look.)

Put the kale in a serving bowl and massage it with enough olive oil to coat each leaf.

Add the lemon zest, lemon juice, a sprinkle of salt, and lots of freshly ground black pepper.

When you are ready to serve, toss the kale with most of the cheese and most of the hazelnuts and garnish with the rest.

Finish with freshly ground black pepper and serve.

Reprinted from 'Lemon, Love & Olive Oil' by Mina Stone. Design by Urs Fischer. Published by Harper Wave.


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