Meaty Lacinato kale teams up with wild mushrooms and applewood-smoked bacon for a vegetable-based side dish that pairs perfectly with a grilled steak and our Rutherford Cabernet Sauvignon.
2 bunches kale, stems removed
8 oz local seasonal mushrooms, chopped
1 Tbsp fresh garlic, chopped
8 oz applewood smoked bacon, medium diced
3 Tbsp shallots, minced
2 Tbsp Thyme, chopped
1 cup chicken stock
2 oz Round Pond Italian or Spanish Extra Virgin Olive Oil
Salt & Pepper as needed
Bring a large pot of water to a boil, add 1 Tbsp salt per quart. Blanch kale in batches until tender, 3-4 minutes, then remove and place in ice water bath to shock. Once cooled, remove from ice to drain dry of excess water.
Empty pot and add 1 Tbsp olive oil over high heat. Add bacon and stir to render until lightly crisp. Remove to paper towels to blot dry. Drain fat, then add 2 Tbsp fresh olive oil. Sauté mushrooms, in batches if necessary, until fully cooked throughout. Add shallots and thyme, and season to taste with salt & pepper. Add garlic and sauté until aromatic, 1 min, then add cooked bacon and kale. Toss to coat, add chicken stock to pick up fond in pot. Check and adjust seasoning if needed. Plate in a large serving dish and enjoy!