BOOTSY'S HUNGOVER KALE
I stumbled upon this "recipe" while trying to recreate/interpret a wonderful dish called Hungover Kale from Mucci’s Restaurant on W. Lake Street in Minneapolis. Theirs includes pancetta, pine nuts and Chardonnay. As I had none of the above items, I decided to wing it with ingredients that I had on hand. After all, that's half the fun of cooking, IMO. And while I won’t claim that my dish is tastier than the offering from Mucci (it isn’t), I can attest that it's pretty damn good in its own right (it is.) Serve it as a main course with an egg or two on top, or in combination with a side of buttered noodles, rice, or macaroni and gravy.*
*hat tip to Paulie Walnuts
Ingredients:
-6 cups kale chopped and washed
-1 medium to large yellow onion chopped
-6 cloves garlic chopped (more or less to your tastes)
-8oz ground pork sausage (could sub turkey sausage or skip entirely, but it becomes a different dish--still good, I bet)
-2 jalapeño peppers sliced (more or less depending on your tastes)
-3 tablespoons olive oil
-3 oz. dry vermouth (a good glug from the bottle.)
-1 can cannellini beans drained and rinsed
-1 teaspoon crushed red pepper (you could cut that in half if you lack fortitude)
-sea salt
-black pepper
-farm fresh eggs (optional)
-green onions (optional)
-quarter cup pine nuts or chopped walnuts (optional)
Now first an admission, I rarely ever follow a recipe. (It's why I don't bake. lol) In fact, I take a perverse pride in winging it in the kitchen. I once made dinner for a group of co-workers from the restaurant at the Hilton, including the executive chef and his wife. Yes, I was nervous. Very nervous, as a matter of fact. Turns out, I shouldn't have been--everybody loved it. (It was my Hot and Spicy Pork.) Afterwards, Chef J.G. asked if he might have the recipe. I told him there wasn't one, I just threw it together by feel. He smirked and said, "I wasn't aware that you played Jazz." With that in mind, these measurements are all approximations.
In a large skillet add 3 tablespoons olive oil and bring to medium heat. Add onion, jalapeños, and a couple pinches of sea salt. Cook until onions are semi-translucent. Add garlic and brown for a few minutes. Add ground pork sausage and raise heat to med high. Add the crushed red pepper and brown the sausage while gently mixing the contents with a spatula. Once the meat is cooked somewhat (med-rare-ish), raise heat to high and add the cannellini beans. After a minute or so, add 3 ounces of dry white vermouth (cooking sherry or the Chardonnay that the recipe actually calls for could be substituted.) Promptly add the chopped kale on top of ingredients and cover. After a minute or so on high, reduce heat all the way down to low. Check dish after 12-15 minutes and stir your mixture of ingredients all together. Re-cover the skillet and continue on low heat for 5 more minutes. The beauty of this recipe is that while it's ready to serve at this point, you can continue to keep the dish on low heat for another 15 minutes or more. Kale retains its integrity far longer than most greens, so it won't turn to mush. It affords you the time to tend to other items you might be preparing, or simply give you an opportunity to enjoy a glass of wine before dinner. First rule of the kitchen? Marinate the chef. Top with the pine nuts or walnuts if you have them. (I did not this outting.) Add additional salt and pepper to taste. Once plated, a sprinkling of sliced green onion will add even more color, flavor and texture thus assuring your dish is ready for its close-up, Mr. DeMille. Bootsy's Hungover Kale: a versatile and tasty dish that works for breakfast, lunch or dinner. Serves 3-4 as an entree, 6-8 as a side dish.
