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 Estate Cabernet Sauvignon.
Ingredients
- 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)
Directions
Bring a large pot of water to a boil, and 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!
