The Feed Podcast: Kale Challenge
Like 0 Dislike 0 Published on 30 Apr 2015
Kevin Hickey, Chef/Partner at Bottlefork and The Duck Inn stops by the test kitchen to accept Rick's challenge to come up with something great for a weeknight meal using kale.
Here are both recipes:
Creamed Kale
Kevin Hickey, Bottlefork/The Odd Duck
2 oz. Wild Boar Bacon, diced
1 Shallot, minced
1 clove Garlic, minced
1 Tbsp. Butter
2 bunches Kale, stemmed & chopped
4 oz. White Wine
4 oz. Heavy Cream
2 oz. Parmesan, grated
1 Duck Egg
Place bacon in a shallow saute pan over medium heat, once fat begins to render, add butter. Sweat the shallots and garlic in butter/boar mixture. Add kale, season with salt and white pepper and toss, add wine, reduce. Add cream and cook over medium heat until thickened and kale is tender. Finish with cheese. Cook egg in a little butter, sunny side up. Put the creamed kale in a shallow bowl and top with egg.
Spicy Black Bean-Kale Soup
Caldo de Frijol y Berza
Makes 7 cups, serving 4 to 6
1 to 2 canned chipotles en adobo, stemmed and optionally seeded
1 to 2 tablespoons chipotle canning sauce
3 ½ cups cooked black beans, homemade or store bought (you will need 2 15-ounce cans), drained, liquid reserved
5 cups black bean cooking liquid or a mixture of bean cooking liquid with chicken broth or water
½ cup vegetable oil (divided use)
8 garlic cloves, peeled and finely chopped
6 ounces kale (I like to use lacianato kale), thick center ribs cut out if you wish, leaves sliced crosswise into ½-inch pieces (about 5 cups loosely packed)
4 to 6 corn tortillas
Salt
Scoop the chipotle chiles, chipotle canning sauce, 1 cup of the black beans and 1 cup of the bean liquid/broth/water into a blender jar. Blend to a smooth puree.
In a large (4- to 6-quart) heavy pot over medium, heat 2 tablespoons of the oil. Add the garlic and cook until fragrant, 1 to 2 minutes. Pour in the black bean puree and cook until it has thickened noticeably, another couple of minutes. Add the remaining 4 cups of bean liquid/broth/water and the kale. Cook until the kale has softened, about 10 minutes.
In a medium (8-inch) skillet, heat the remaining 6 tablespoons of oil over medium-high. Slice the tortillas into strips 1/8-inch wide. When the oil is hot, fry the tortillas strips in batches, turning frequently until crisp and golden, about 2 minutes per batch. Scoop the fried tortillas onto a paper towel lined plate to drain.
Taste the soup and season with salt (usually about 1 teaspoon, depending on the saltiness of the beans and broth). Ladle into bowls, top with the crispy tortilla strips and serve without hesitation.