We found this recipe a few years back and just loved it. This is a great addition to chicken or fish, as the bitterness is all but removed during the blanching process but eating alone would be to strong. For the recipe we have added the confit to pasta.
Makes about a half a cup
3 Meyer lemons
1 head of garlic
2-3 oz. extra virgin olive oil
Note: we usually triple the recipe so we have for other meals through the month
Instructions: Preheat the oven to 250 degrees. Carefully wash and dry the lemons and cut into 1/4 inch slices; discard the ends and all seeds. Cut the garlic to roughly the same size.
Set a saucepan of water over high heat and bring to a boil. Working in batches, blanch the lemon slices for 90 seconds, turning them over halfway. Remove from water and drain and put into a med bowl. Blanch the garlic next in the same water until it is tender. Add the oil to the lemons and gently coat them thoroughly. Remove lemons and place in a single layer on a glass baking dish (I have used a sheet pan also) leaving space at one end. Coat garlic in the same oil, place in glass baking dish in open area. Drizzle remaining oil over garlic and lemons. Place in the oven 1- 1/2 hours, until the garlic mashes easy and the lemon rind are soft. Turn over every twenty minutes if the lemons or garlic start browning or bubbling excessively. When the confit is done cool completely and chop finely (cuisinart works well), transfer to a container and cover. Refrigerates for up to 1 month and you can freeze also.
Linguine & Kale
½ pound linguine
1 bunch kale
3 tablespoons olive oil
1 teaspoon red chili pepper flakes
1 Meyer lemon (zest & juice)
3 teaspoons Meyer lemon & garlic confit (see above)
Boil a 1/2 pound of linguine and drain making sure to save some of the pasta water for later. Place pasta and water to side.
Rinse kale and cut steams and any tough center spines off and discard. Chop kale into pieces. In large pan add 3 tablespoons olive oil and heat on medium high. Once oil is hot (do not burn) add kale and cook till it starts to wilt. Lower heat to medium low, add 3 teaspoons of confit, 1 teaspoon red pepper flacks, lemon zest from 2 lemons and toss. If any burning lower heat. Add pasta and gently toss mixing all together. Squeeze the juice from the zested lemon and add a little pasta water to keep things moist as needed. Toss again and you are ready to plate-up. Sprinkling of parmesan cheese on top and ENJOY!