This dish can be a starter, side, or even a light supper or breakfast. You can even make it with lots of liquid when you crave something soupy. Add a poached or fried egg to it for a supper. If you have left-over beans or grains, you can add some of those to expand the dish.
INGREDIENTS:
1 bunch Scotch kale, stemmed, torn to small bits, washed 1 small onion (any color is fine), cut medium dice 2 cloves garlic, minced + 1 whole clove garlic, peeled 1 cup red wine 1-2 tablespoons red wine or balsamic vinegar 2 cups or more vegetable stock or water 1 tablespoon each fresh Italian parsley and oregano, chopped 4 large slices country style bread (½–¾ inch thick), something chewy and sturdy -OPTIONAL- 4 to 8 fresh eggs Olive oil as needed Salt and pepper to taste
METHOD:
Heat a 3-4 quart sauté or chefs pan over medium heat. When hot, film well with oil. When the oil is hot, add the onions and toss to coat with oil. Cook until clear and tender. Add the minced garlic and cook until soft and aromatic, taking care not to burn it.
Add half the herbs and toss to combine.
Add the kale and use tongs to stir the mess around, combining with the aromatics. Sauté gently to wilt the kale, turning to prevent burning.
When the kale has wilted, add the wine and the vinegar, toss to coat the kale, and then cover the pot and cook until the wine is almost all gone.
Add a cup of stock, recover the pot, and cook until the stock is almost all gone. Remove the lid, add the other cup of stock and cook gently until the kale is tender and the liquid has reduced.
The kale should be tender but still have volume and shape, and not be mushy. (If the kale is very tender, remove it from the pan, allowing it to drip into the pan.) Cook the liquid until reduced by 80%. Drizzle the kale with olive oil, season well with salt and pepper, and toss with the remaining herbs.
Remove from the heat.
While the kale is cooking, either grill or toast the bread. When it is done, while still hot, rub the whole garlic clove over the surface of the toast, coating it with the garlic oil/flavor.
To serve; place a toast “raft” on a plate and top with a mound of kale, then drizzle with the remaining pan liquid.
-OPTIONAL-
To make a light supper or breakfast, when the kale is about done, get a pan ready for either fried or poached eggs. Cook the eggs and place one or two in the center of each kale topped raft. Be sure to poke the yolk so it drips into the toast.
Chef’s Notes and Variations:
Cook the kale just until tender, then add the second cup of liquid and only cook to heat it. Place the raft in a bowl and top with the kale and then add the “soup” around the rafts. Serve with freshly grated cheese over the top. If you have some left-over beans such as cranberry or borlotti, add these to the broth to heat and scatter around the raft. Already cooked grains such as farro or wheat berries are a nice addition, too. Beans or grains work fine with either the “dry” or “wet” version. For something more bracing, add chili flakes to the kale while it is cooking. For appetizers, cook dry and drizzle with thick balsamic vinegar and top small toasts with the kale. Smear a bean puree on the toast first for variation.
Serves: 4
Source: Chef Andrew E Cohen
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