This dish was inspired by a recipe from Maria Helms Sinskey. Use this as a side, on toasts as a starter, or to stuff Portobello mushrooms for a light supper.
INGREDIENTS:
1 bunch lacinato kale, stems stripped, chopped and washed ½ brown onion, diced finely ½ pound button mushrooms, halved and then sliced 1/8th inch thick 1 clove garlic, minced ¼ teaspoon fresh thyme, minced Salt and pepper to taste 1 tablespoon sherry vinegar 2+4 tablespoons Marsala, or cream sherry Neutral flavored oil as needed 2 tablespoons butter ½ pint heavy whipping cream (use heavy whipping cream, not the ultra-pasteurized or light whipping cream, or it will not reduce properly)METHOD:
Heat a 10 inch sauté pan over medium-high heat. When hot, add enough oil to generously film the pan bottom. When the oil is hot, add the mushrooms and toss to coat with oil. Season with salt and pepper and cook until softened. When the mushrooms are starting to turn a nice golden shade, add 2 tablespoons of Marsala and toss to coat. Continue cooking until the mushrooms are tender and nicely colored. Remove from the pan and reserve.
Film the pan with oil and, when hot, add the onions. Toss to coat, season with salt and pepper and sauté until they are tender, but not coloring.
While the onions cook, bring a large pot of water to the boil. (Do not salt it, as salted water can turn kales an unpleasant shade of khaki.) Immerse the kale into the water and cook until tender, around 5-7 minutes. Taste a piece to be sure. When the kale is tender, drain well. Reserve.
When the onions are tender, add the butter and melt. When it stops foaming, add the garlic and thyme. Stir in and cook until fragrant. Add the mushrooms and heat up. Make sure there is a little butter/oil in the pan and add the kale, a bit at a time, using tongs to turn it and mix it in with the onions and mushrooms. When all the kale is in the pan, add the vinegar and stir to mix with the kale. Cook until reduced entirely.
Add the 4 tablespoons Marsala and cook down by 50%. Add the cream and bring to a boil. Lower the heat and simmer until the cream has thickened and gained a nutty flavor. Use tongs to turn the kale so it is well coated with the sauce.
Serve or use immediately.
Chef’s Note’s:
The recipe will be enough to fill four good sized Portobello mushrooms, or cover 20 slices of toasted baguette sliced on the bias. Use this recipe to put in the center layer of a butternut squash gratin-just don’t use the cream as you will be adding cream for the gratin itself. Mince the vegetables and use this as a stuffing for ravioli. You could also use dried porcini and their soaking water to sauté the kale with onions and mushrooms before adding the cream for added depth of flavor. A couple slices of chopped and sautéed bacon would be a nice addition as well.
Serves: 4
Source: Chef Andrew Cohen
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